Chilled Kale and Potato Soup Recipe

Combine beef broth water potato garlic onion and red chile pepper in a dutch oven or large saucepan and bring to a boil over medium-high heat. Stir in the kale and season with nutmeg cinnamon allspice salt and pepper. Reduce heat to medium and simmer for 20 minutes until potato is tender adding more water if necessary.

Meanwhile place the bacon in a large deep skillet and cook over medium-high heat turning occasionally until slightly browned but still tender about 5 minutes. Drain the bacon slices on a paper towel-lined plate. Chop bacon and stir into the soup until just incorporated. Simmer no more than 3 minutes. Serve chilled for at least 2 hours topped with crushed sage leaves. Soup can also be served hot.