Maxfacts

Kale soup

Works equally well with spinach, Savoy cabbage, or chard.

Ingredients

Method

  1. In a saucepan, melt butter over moderate heat. Add onion, sweat for a few minutes. Add kale, potato and peas. Sweat for a few more minutes. Add stock, bring to the boil. Reduce heat slightly and cook for 30 minutes. Remove from heat, blend to a smooth consistency, pass through a fine-meshed sieve. Add cream, adjust thickness as preferred, season to taste.