SERVES 4 TO 6
THINK OF THIS as a vibrant green vichyssoise: It has the requisite leek and potato and is great hot or cold. Kale adds both color and a pleasant earthy flavor.
4 tablespoons olive oil
1 onion, finely chopped
1 leek, diced
1 clove garlic, minced
3 Yukon Gold potatoes, peeled and cut into large chunks
Salt and pepper
½ bunch kale, center ribs removed and leaves sliced crosswise
Handful fresh flat-leaf parsley
2 baby turnips, peeled and sliced paper-thin
Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the onions, leeks, and garlic and cook until softened, about 8 minutes. Add the potatoes, 5 cups water, salt, and pepper, and bring to a boil. Add the kale and simmer until the potatoes are tender, about 15 minutes.
Stir in the parsley and the remaining 2 tablespoons oil, then process in a blender until smooth. Serve hot or cold, topped with the sliced turnips.