Old man winter is around the corner and warmth is the best remedy for the soul.  My husband reminds me every fall how he just LOVES hot soups during the cooler months.  I don’t think that there could really have been a bigger hint.  Anything to please his taste buds.

When I met my in laws for the first time I really impressed them, so much that they all hovered in the kitchen just an ear shot away from me. I heard my father in law attempting to whisper say, “well son, she is a looker but can she cook”.  For him that was the most important thing for his future daughter-in-law.

Last year I started building my repitoire of soups and I came across a recipe from Martha Stewart that uses ingredients with lots of flavor and texture. I am always inspired by an entrée that allows me to easily find everything that I need in my neighborhood market.  This Recipe serves 4 people and if you have any leftovers you can freeze the remainder for another day.

You can double the batch and freeze half for a later meal. The flavors will have an opportunity to infuse so the second container of soup will more than likely have you salivating for more.  It’s always a good idea to plan ahead for cold days when you don’t feel like cooking, you are having a brain freeze on what to cook or simply want to wow your friends with a simple homemade soup.  I guarantee they will ask for your recipe.  

•    4 cups chicken stock (preferably unsalted)
•    1/2 yellow onion, diced
•    1 minced garlic clove
•    1 large sweet potato, peeled and diced (2 cups) *
•    8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
•    1/2 cup smooth almond butter
•    1 cup collard leaves or kale, coarsely chopped
•    2 tablespoons minced fresh ginger
•    Coarse salt and freshly ground black pepper
•    1 lime, cut into wedges 

1. Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.
2. In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste.
3. Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes.
4. Stir in the almond butter paste.  Season to taste with salt, pepper, 2 tbs coriander and 1 tbs red pepper flakes.

* If finding sweet potato is difficult you can substitute with cubed butternut squash instead

Ladle the soup into your favorite soup bowls. Normally this recipe calls for the cook to squeeze with lime wedge. I prefer to use it as a Garnish with chopped parsley and a small wedge of lime for my guests to squeeze themselves. People love being able to feel that they have contributed somehow in the final dish. And always I wish you…

….Bon Appetit