2/3 cup finely chopped leeks
1/2 teaspoon salt
1 Tablespoon canola or other vegetable oil
4 cups vegetable stock
4 cups coarsely chopped potatoes
1/4 teaspoon ground fennel
1/2 cup finely chopped celery
2 Tablespoons white wine
1/2 teaspoon dried dill
2 teaspoons Dijon mustard
2 Tablespoons minced scallions
1 1/2 Tablespoons minced fresh basil
1/2 cup evaporated skimmed milk
4 cups loosely packed shredded kale
salt and black pepper to taste
squeeze of fresh lemon juice (optional)
In a 3 or 4 quart covered soup pot, saute the onions, leeks, and salt in the oil on very low heat for 7 minutes, until tender. Add the stock and bring it to a boil. Add the potatoes, fennel, celery, wine, and dill. Simmer for about 20 minutes, covered, until the potatoes are tender. In a blender or food processor, puree the soup in batches until smooth. Return the soup to the pot and stir in the mustard, scallions, basil, and evaporated skimmed milk.
In a separate pot, gently boil the kale in just enough water to cover. When the kale is just tender, drain it and stir it into the soup. Add salt and pepper to taste and lemon juice, if using. Carefully reheat the soup until it is very hot but not boiling.
