Recipe for Cream of Winter Kale Soup with Sherry 
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Yield:
8
Ingredients:
Amount Ingredient
3 oz celery finely diced
3 oz carrots finely diced
3 oz onions finely diced
1/2 tsp Italian seasoning
1/2 tsp garlic chopped
2 tbl butter
1/2 lb kale chopped
1/2 qt chicken stock preferably homemade
3 tbl roux (3 to 5) equal parts butter and flour, cooked
1/2 qt heavy cream
1/8 cup crumbled blue cheese
Salt and pepper to taste
Instructions:
Instructions: Combine celery, carrots, onions, Italian seasoning and garlic in heavy soup pot. Saute in butter until tender. Add kale and continue to saute until kale is wilted. Add chicken stock, heating to simmer. Add roux; cook soup at low temperature for about 20 minutes. Add heavy cream, then stir in blue cheese. Salt and pepper to taste, then add sherry.

NOTES : This is a favorite soup of Chef Alex Webster at Biltmore Estates Deerpark restaurant. He says the secret ingredient is the blue cheese that adds the perfect taste and texture.

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