Leek and Potato Soup with Kale
Ingredients
- 200g leeks, thinly sliced
- 200g potatoes, chopped into cubes
- 100g cavolo nero, sliced
- 2-3 cloves garlic, minced
- 1-2 tablespoons olive oil
- 1 stock cube
- 1.5 pints water
- Salt and pepper to taste
Garlicky butter
- 50g butter
- 1 clove garlic, minced
- 1 tablespoon finely chopped cavolo nero
Preparation
Fry the leeks in the olive oil until soft and just turning golden.
Add the garlic and stir for a further minute.
Add the potato, cavolo nero, salt and pepper to season.
Pour over the stock and simmer with a lid on for 10-15 minutes until the potatoes are soft and cooked.
Blend to a smooth soup or serve it chunky.
Garlicky butter
Melt 50g butter in a pan.
Add a minced clove of garlic and a tablespoon of finely chopped cavolo nero.
Toast a couple of slices of sourdough.
Spread the butter onto the hot toasted bread so it melts in.
