Onion, Leek and Kale Soup

The perfect light lunch on a winter gardening day. Serve it with a fresh crusty baguette.

Ingredients:

1 large cooking onion, chopped
1 large leek, thinly sliced
2 tsp. (10 mL) butter
2 tsp. (10 mL) salt
5 cups (1.25 L) water
3 large kale leaves, chopped
black pepper to taste

1. Sauté onion and leek in butter.
2. Sprinkle in salt and 250 mL (1 cup) of water; bring to rapid boil for two minutes.
3. Add remaining water and simmer for an hour.
4. Right before serving add chopped kale and season with pepper.

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