Kale soup
Works equally well with spinach, Savoy cabbage, or chard.
Ingredients
- 1 onion, chopped
- 250 g kale, washed and shredded
- 120 g peas (frozen or tinned)
- 1 small baking potato, peeled and chopped
- knob of butter
- 800 ml vegetable (or beef) stock
- 100 ml cream
- salt, pepper
Method
- 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.