My hopes were not high for this soup. So they were exceeded.
I was not particularly super-duper sober when this soup was created. So this recipe is an approximation.
This soup reflects my attempts to blend the ancient culinary influences of the East with… um… well, bacon. Judge for yourself how much of a success it may have been.
Garlic! Ginger! Kale! Bacon! Soup!
Serves four–at any rate, there was none left at night's end last night.
3 ounces good bacon, diced
1 medium bunch kale, chopped
4 cloves garlic, sliced
One 3" piece ginger, Microplaned–or one 2" piece ginger, minced
6 cups chicken broth
1 tsp salt
1/2 tsp red pepper flakes
2 eggs, beaten
In a cast iron skillet, cook bacon until crisp; remove and drain on paper towels. Divide reserved fat between skillet and a soup pot.
In soup pot, heat fat over medium heat; add garlic and ginger and cook, stirring, one minute. Add chicken broth, half of reserved bacon, salt and pepper flakes. Bring to a boil; reduce heat and simmer, covered, about 15 minutes.
Meanwhile, back at the skillet, heat remaining fat over medium heat. Add kale and cook, stirring, until leaves are wilted and beginning to crisp around the edges. Remove from heat and reserve.
When broth seems sufficiently well-simmered, add kale to soup; simmer 5 minutes. Remove from heat. Drizzle in eggs, whisking the while.
Top with reserved bacon. Serve forth with relish and profit.