Kale Vichyssoise

Recipe courtesy of Psychologies Magazine (Jan 2018)

A twist on the classic, says Drew Smith in ‘Broth to Bow’ (Nourish Books, £20) but this version has more dimensions, and doesn’t have to be reinforced with chicken broth.

Serves:  4

Ingredients:

¼ head celery
2 carrots
1 onion
3 leeks
2 new potatoes
1 litre Potassium Broth*
Handful of kale
Bunch of fresh parsley
50ml double cream
Olive oil for frying
Bread cubes for croutons

Step One:  Wash, trim and peel the celery, carrots, onion, leeks and potatoes, then put in a saucepan.  Cover with the Potassium Broth* and bring to the boil.  Simmer for 40 minutes.

Step Two: Take off the heat and leave to stand.  Transfer all the vegetables and about half the liquid into a smaller saucepan, ensuring that you have roughly equal vegetables and liquid.  Add the majority of the kale, trimmed, and bring back to a simmer for 4 minutes.

Step Three:  Chop the parsley and add, then liquidise in a blender or food processor, and stir in the cream.  In a frying pan, warm some olive oil and fry a few bread cubes for croutons.  Using the same oil, fry a couple of kale leaves until they are crisp, and use to garnish.

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