Henry’s was such a disappointment! I was excited to try something sophisticated and celiac-friendly but I got served something that tasted like stone soup.
Here is my submission for the potato kale soup contest:
1 white onion
1 large black radish (Raphanus niger), peeled and halved
2 small potatoes, peeled and quartered
1 salsify root, peeled and cubed
1 smoked pork hock
1/4 cup fresh marjoram
1 small bunch of kale
1 cup soy beans
Brown 1/2 of the onion in a pot with a little olive oil. Add 2 quarts of water to the pot. Drop in the black radish, potatoes, salsify root, marjoram and ham hock and bring to a boil. Once the water begins to boil reduce heat and simmer (covered) for an hour or until the meat on the hock can be pulled away from the bone. Remove the ham hock and let cool on a plate. Separate the meat and skin from the bone and then discard the bone. Return the meat and skin to the pot. Add the kale and soy beans and cook for 10 more minutes. Serve with a crusty bread.