Chicken broth is another food I like to keep in my freezer. The next time you cook or buy a whole chicken, save the carcass to use for chicken broth. You don't have to use raw chicken to make broth. Place the carcass in a big stockpot, cover it with water, and throw in any veggies you have around such as onion, carrot, celery, parsley, and kale. Simmer for a few hours, strain out all the solids, cool to allow the fat to float to the top so that it can be discarded, and voila, you have chicken stock. I freeze it in 2 cup quantities and use for the next several months.
adapted from The Roasted Root
2 tablespoons olive oil
1/2 large yellow onion, chopped
1 red potato, chopped into small, uniform pieces
2 carrots, chopped into small, uniform pieces
1 can (14 oz) artichoke hearts, drained (or two cups fresh)
2 cups chicken or vegetable broth
1 bunch kale, leaves only
1/4 teaspoon freshly ground nutmeg
Salt and freshly ground pepper to taste
Sour cream (optional)
Lemon wedges (optional)
Place a large, heavy pot over medium heat and add the olive oil. Drop in the onion and sauté until it turns translucent, about three minutes.
Add the potatoes and carrots and cook, stirring occasionally, allowing the potatoes to brown and the carrots and onion to caramelize, being careful not to burn them.
Add the artichoke hearts, chicken or veggie broth, nutmeg, salt, and pepper and bring to a boil.
Reduce heat and simmer 10-15 minutes, covered, until the potatoes and carrots are soft.
Remove the lid and add the kale leaves, stirring until the leaves have wilted, about 1 minute.
Turn off the heat, and using an immersion blender, blend until smooth. Alternatively, you may use a blender or food processor.
Serve with a swirl of sour cream and squeeze of fresh lemon juice, if desired.