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Sep 8, 2017

Kale Cream

Prep time 10 minutes Total time 20 minutes Serves 2 to 4

Here’s a sneaky way to eat your greens effortlessly. It’s easy to prepare, seasonal, creamy, comforting, and can be served hot or cold, depending on the weather or your mood… Who could ask for a better soup?



  • Plain French-style fresh cheese from Riviera
  • Salt & pepper

Garlic Croutons

  • 1 to 2 garlic cloves from Terre Fruitière
  • 3 tbsp. extra virgin Manzanilla olive oil from Favuzzi
  • 2 cups old-fashioned oatmeal bread (cubed) from Boulangerie St-Méthode
  • Salt & pepper


  • 3 white potatoes from Agri-Choux
  • 2 white onions from Bio-Saveur
  • 2 tbsp. extra virgin Manzanilla olive oil from Favuzzi
  • 1 to 2 garlic cloves from Terre Fruitière
  • 2 cups chicken stock from Ferme La Rose Des Vents
  • 1 to 2 bunches of kale (300 g) from Jardins Glenorra
  • ⅓ cup 3.8% whole milk from Laiterie Chagnon
  • Organic grated parmesan from Biobio

Garlic Croutons

  • Preheat oven to 400°F.
  • In a bowl, mix finely chopped garlic, olive oil, salt and pepper. Add bread cubes and coat thoroughly with oil.
  • Spread bread cubes on a baking sheet lined with parchment paper and oven grill for approximately 6 minutes. When the croutons are golden, remove them from the oven and let them cool.


  • Peel and cut the potatoes into small cubes, and finely chop the onion, garlic, and kale.
  • In a cooking pot set to medium heat, cook onions until translucent. Add chopped garlic and potatoes, and heat for 2 to 3 more minutes. Add chicken stock, chopped kale, bring to a slow boil and cook for an additional 10 minutes.
  • Add milk, salt and pepper to taste, and blend with a hand mixer. Adjust seasoning if needed.
  • Serve with grated parmesan, croutons, and a tablespoon of fresh cheese.

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