Elisabeth Luard

Kale and potato soup

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
A Cook’s Year in a Welsh Farmhouse
A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

The secret of a good green soup lies in shredding the cabbage element (any of the dark-leaved brassicas) as finely as possible so that it cooks quickly without losing its fresh flavour, bright colour and chewy texture. The kale can be replaced with any robust member of the cabbage family as long as it’s dark green and leafy.

Ingredients

  • 1 kg floury potatoes, diced
  • 1 medium onion, finely chopped
  • 1 kg

Method

Put the potatoes and onion in a roomy saucepan with enough water to cover generously and bring to the boil. Add salt, then simmer till the potatoes collapse into the broth, 15–20 minutes.

Meanwhile, prepare the kale. Trim out any tough stalks, then roll a bundle of leaves into a little bolster and use a sharp knife to cut them across the grain as finely as a mermaid’s hair. Continue pat