Potato, Kale & Oyster Soup

In Virginia it's all about the oyster! These tasty little guys are no longer just an appetizer, they're part of every meal. Pair them with your favorite spring veggie, KALE! Enjoy

What you need:

• 4 tablespoons vegetable oil

• 3 onions, thinly sliced

• 2 lbs Yukon gold potatoes, peeled, thinly sliced

• 10 cups chicken stock

• 1 teaspoon salt

• 1lb kale, stems removed and washed

• 1 quart oyster, cut into four pieces if large

Directions:

• Heat the oil in a large pot, and sauté the onions until soft but not browned. Add the potatoes, chicken stock and salt. Bring to a boil. Turn the heat down to a simmer and cook until the potatoes are very tender, about 1 hour.

• Puree the soup in a food processor, and return to the pot. Bring to a simmer.

• Thinly shred the kale (you want it to be very thin). Add to the soup and simmer for 20 minutes.

• Just before serving add the oysters to the simmering soup and stir for a few minutes. Season with black pepper

#Oysters #Onion #Potato #Kale