Kale And Cornmeal Soup

Soups & Stews

Recipe courtesy of The Chefs of Cucina Amore

Serves 4

  • 1/2 lb kale, washed and central rib removed, finely chopped
  • 6 cups of water
  • 1½ teaspoons salt
  • 3/4 cup cornmeal, stoneground preferred, finely ground will turn this into porridge
  • 4 large garlic cloves, minced
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • Freshly ground pepper to taste

Kale And Cornmeal Soup

Kale And Cornmeal Soup 

Click image to enlarge


Bring 5 cups of water to a boil. Add the salt and kale and simmer for 5 minutes. While that is simmering make a slurry of the cornmeal and the 6th cup of water. After the kale has simmered, pour the cornmeal slurry gradually in the soup, whisking constantly. Reduce the heat to low and cook, stirring occasionally, for 20 to 25 minutes or until creamy.

Add the garlic and cook for 5 minutes more. Whisk in the cheese and 1/4 cup of olive oil. 

Serve immediately, ladled into bowls and drizzle each serving with a portion of the remaining 1/4 cup of olive oil and freshly ground black pepper.

Note: If you have leftovers, they'll solidify in the refrigerator. Gently reheat(not in the microwave).

Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive