POTAGE PRINCESS DORIA
[1]
2 T. your best olive oil
2 c. bacon cut in 1/2 inch dice
2 c. sliced sweet onion
2 c. roughly chopped leeks, white part only
1/4 t. red pepper flakes
2 c. carrots, sliced 1/4 inch thick
2 c. celery root, cut in large dice
2 c. small mixed potatoes (red, yellow, wax), cut in 1/4 inch rounds
2 c. Jerusalem artichokes (a.k.a. sunchokes) scrubbed and cut in 1/4 inch rounds (baby turnips can be substituted)
1 t. salt
1/2 t. pepper
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Herb packet: 3 bay leaves and 10 branches fresh thyme, tied together with string
6 c. kale, washed and torn
Garnish:
Hazelnut or pumpkin seed oil
2 T. grated Parmesan
Heat oil in large pot on medium heat. Add bacon, cook slowly until it starts to crisp a little. Add the onion, leeks, and red pepper flakes, increase heat to medium-high and stir occasionally. Cook until the onions and leeks have begun to soften, making sure the onions do not color — about 3 minutes.
Add carrots, celery root, potatoes, Jerusalem artichokes, s&p, broth and herb packet, stir together, increase heat to high and continue cooking at a low bubble until the vegetables soften, about 30 minutes.
When vegetables are cooked but still have some structure, stir in the kale and cook until soft, about 10 minutes.
Drizzle each serving with pumpkin seed or hazelnut oil and sprinkle with cheese.