W HITE C RANE
A CUPUNCTURE
C LINIC
Acupuncture
•
Herbs
•
Bodywork
Shanna Cowell, L.Ac.
N EW L OCATION :
303 E. Sul Ross • Alpine
432.837.3225
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by Carolyn Zniewski
Ingrid’s Kale Soup
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home cooking. She was happy to share her
recipe for Ingrid’s Kale Soup. She tells me you
can add one or two diced carrots if you like. Put
them in early so they have plenty of time to cook.
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HARPER ’ S
Hardware
Mon. - Fri. by appointment
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Big Bend Eats
Presidio’s favorite hardware store for almost a century
tools • plumbing supplies • home & garden
Monday - Saturday 7:30 am to 6 pm
701 O’Reilly Street • Presidio • 432-229-3256
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Photo: Leah Cohen
pring has sprung, the greens have ris,
I wonder where the soup pot is?
This is the perfect time of year for wonderful
soups from early garden vegetables. Originally
from Kosice, Czechoslovakia (now the Slovak
Republic), Ingrid Voelkel, concierge of La Loma
del Chivo, has dozens of soup and goulash
recipes in her head. Ingrid’s Kale Soup is the per-
fect supper dish when the days are getting longer
and everyone in the household seems to have a
different schedule. Whether she’s cooking for
friends in the outdoor kitchen at La Loma or in
her large friendly kitchen at home, she knows
how to put together a delicious dish with just the
right balance of herbs, meat and vegetables.
Several folks gathered at the hostel the other
night and enjoyed a potluck and Ingrid’s fine
1 large onion
2 – 3 cloves garlic
1 – 3 Tablespoons olive oil
1/2 lb. kale
2 bouillon cubes or 1/4 cup soy sauce
2 teaspoons salt
1 teaspoon pepper
1/3 lb. new potatoes
5 – 10 caraway seeds
1 – 2 polish sausages in 2" pieces (optional)
Using a dutch oven or large heavy pot, sauté
chopped onion and diced garlic in olive oil until
limp and starting to brown. Chop kale into strips,
add to onion and sauté another 2 – 3 minutes.
Add about 6 cups water, enough to cover the
kale. Stir in bouillon, salt and pepper. Cover and
simmer gently until kale is soft, about 20 minutes.
Dice potatoes into 1/2” cubes and add to soup
along with the sausage (for meat lovers) and car-
away seeds. Continue to simmer until the pota-
toes are soft. Adjust salt and pepper. You can
serve this right away or keep it hot in a crock pot
for latecomers. With hot fresh bread it makes a
great meal. Serves 6 – 8. As Ingrid says,
“ENJOY IT!” A good recommendation for life
as well.
D AVIS M OUNTAINS
N UT C OMPANY
Roasted and Dipped Pecans
You can taste the difference care makes!
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Please stop in for FREE SAMPLES
Hwy 17 in Fort Davis • Open: Mon. - Sat. 9 to 5
Great handmade gourmet gifts!
Visit us on the web: www.allpecans.com
800-895-2101 • 432-426-2101
dmnc@allpecans.com
Cenizo
Second Quarter 2014