• 3 small red irish potatoes (peeled, 1/2 inch diced cubes)
  • 1 Yukon Gold potato (same as above)
  • 1 small Sweet potato (same as above)
  • 1 small blue potato (same as above)
  • 1 Roma tomato (seeded, 1/2 inch diced cubes)
  • 1/2 Cup (125 ml) juliened curly Kale
  • 1 yellow squash (peeled diced 1/2 inch cubes)
  • 1/4 Cup (60 ml) chopped scallion
  • 8 cloves garlic, smashed
  • 1/4 Cup (60 ml) butter
  • 1/2 Cup (125 ml) Parmesan cheese
  • 2 tsp (10 ml) cayenne or to taste
  • 4 cups (950 ml) milk or half and half
  • Salt and Pepper to taste

  • water for boiling
    PREPARATION Place potatoes in stock pot with enough water to cover. Bring to a boil and simmer till potatoes are almost tender. Drain potatoes. Place potatoes back in pot with remaining ingredients. Simmer on very low heat till kale and squash are tender. Serve with French Bread. Serves/Makes:  8
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