This is a delicious prepare ahead option for any occasion. It’s a great winter warmer and freezes very well also so you can store any leftovers for another day. My soup uses some fresh and tasty potatoes, leek, onions and kale from Riversfield Organic Farm
Peel and chop the potatoes and add them to the chopped leeks, onions and garlic in a large bowl.
Heat a large saucepan with some oil and toss in all of the vegetables .Allow them to cook very gently (and without colour) for 3-4 minutes or until the smaller of the vegetables are glazed off.
Next add in the chicken or vegetable stock and mix in the cream at this stage along with the kale and bring the mixture to a slow boil and then reduce the heat and simmer for an additional 15-20 minutes or until all of the vegetables including the potatoes have softened down completely.
Using a hand blitzer, blitz the soup until it is nice and smooth. If you would like a thinner soup, now would be the best time to add any additional stock or cream to thin it down. Correct the seasoning at this stage also.
Transfer it to your serving bowls or cups and garnish the soup with crispy bacon, kale crisps and cheese straws
I normally add about 2/3 of the stock at the start and use the rest to correct the consistency at the end.
½ sheet puff pastry
Grated Parmesan cheese
Place the pastry onto a chopping board. Egg wash on both sides. Sprinkle lightly with some cayenne pepper and grated parmesan. Twist as demonstrated in the video and place on a flat baking tray. Bake at 180C/350F/Gas Mark 4 for 10-12 minutes and use as required
Crispy Callan Bacon:
Use some leftover delicious boiled bacon-Cut into small pieces and place on a flat baking tray. Bake at 180C/350F/Gas Mark 4 for 10-12 minutes and use as required
Roasted Kale Crisps:
Place the small pieces of kale onto a flat baking tray. Drizzle with some rapeseed oil . Bake at 180C/350F/Gas Mark 4 for 10-12 minutes and use as required