Butterbean and Kale Soup

I found this rather lovely looking vegetable in the supermarket recently, and even though I’m not much of a Kale lover, I just had to buy it. Then I looked at it for a long time, trying to think of something to do with it. I came up with this hearty soup…

Ingredients 

  • 250g smoky bacon lardons 
  • 200 g shredded Kale 
  • 1 onion
  • 1 leek
  • 3 celery sticks
  • 1 sprig of thyme
  • 2 cloves of garlic
  • 1 can of butter beans
  • 1 litre of vegetable stock
  • A knob of butter
  • 1 tbsp flour
  • 100ml double cream
  1. Cook the bacon in a large, heavy bottomed saucepan until it is good and crispy.
  2. Whilst the bacon is cooking, prep the vegetables. The onion, leek and celery should be as finely diced as you can manage. Mince the garlic (I use a lemon zester)
  3. Add the vegetables to the pan with the bacon and cook until softened.
  4. Next add your knob of butter. Once this has melted, sprinkle over the table spoon of flour.
  5. Pour over the vegetable stock and stir. Bring to the boil, chuck in the thyme and then leave to simmer for 10 minutes.
  6. After the broth has simmered, add the drained butterbeans. Allow to simmer for a further 10 minutes. Stir every now and then to make sure nothing is sticking to the bottom of the pan.
  7. Next add the shredded Kale. Keep the heat as low as possible now so as not to over cook the Kale. You want to maintain some of the crunch.
  8. When the Kale has softened, turn off the heat and pour in the cream. Season to taste and serve immediately.


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