Kolsch Seafood Soup By: Nick Hack

Now that spring and Easter are upon us I thought it would be nice to do a soup to help ward off the final chill of winter and get you ready for the warmer weather to come. The soup may have cream in it but the broth is very light and flavorful with fresh leeks and the seafood broth to give it a clean flavor. With the addition of the beer it helps to bring on a whole new dimension to the stock. By adding the Kale you can add a Super food and add extra nutrients without the family being any wiser. This is a great starter to any family meal and would make a great addition to your Easter Dinner being that it is quick and easy and can be made ahead of time and heated when needed.

1 16oz. Bag Seafood Medley

2C Clam broth or Chicken Stock

1C Blonde Ale/Kolsch

1/2 C Heavy Cream

1/4C Leeks

1C Kale

1/4C Sundried Tomatoes

2Tbs. Butter

1 Bay Leaf

Salt & Pepper to taste

Start by defrosting the Seafood Medley as directed. I prefer to defrost overnight in the refrigerator.

Cut the dark greens leaves off of the top of the leeks as these are very fibrous and too tough and bitter. Next slice the leeks length wise.

With the leeks cut in half length wise put flat side down on the cutting board and slice into thin strips and place in bowl of cold water to get rid of any dirt trapped between the leaves. Be sure to have enough water in the bowl so the leeks float on the top and there is enough room so the dirt and other debris can settle to the bottom.

After the leeks have soak for 1-2 minutes remove the leeks and shake off any excess water and add to a 2qt. stock pot with 2Tbs. of butter. Sauté on low for 5-7min until the leeks and lightly browned and tender.

After the leeks are cooked add the cream, stock and bay leaf and simmer on low for 7-10min. to incorporate the flavor of the bay leaf into the broth.

When the broth has had time to simmer add the seafood medley and simmer for an additional 2-3mins. to allow the seafood to cook. Do not turn the heat up or cook the seafood any longer as the octopus will become hard and chewy if cooked too long.

While the seafood is simmering chop up the kale.

After the seafood has simmered add the kale and beer and simmer for an additional minute. Remove from the heat and let stand so the kale can continue to cook in the broth.

When ready to serve in a bowl topped with some chopped sundried tomatoes on top to add a little sweetness to the finished product.

The finished product is light and flavorful with nice crunch from the kale and plenty of seafood flavor throughout each bite. Serve with a nice sour dough bread and enjoy.