Instructions

1. Heat a large, heavy pot over medium heat. When hot, add the oil, then the leeks and season with salt and pepper.
2. Continue to cook, stirring occasionally, for ten minutes, or until the leeks are soft.
3. Add the chopped kale and stir.
4. Cover and cook for 10 minutes.
5. Remove the cover, stir in the wine and stock and bring back to a simmer.
6. Lower the heat a bit and keep at a gentle simmer for about 30 additional minutes, stirring occasionally, until the kale is extremely tender.
7. Remove from the heat and add the cream, stirring to combine.
8. Working in small batches, puree the soup in a blender or food processor.
9. Return the soup to a clean pot and simmer over low heat to warm through.
10. Season to taste with salt and pepper.
11. Serve in small soup cups with the Parmesan crisps.