Red Potato and Kale Soup with Chili

From 'The Greens Cookbook'

I like to serve this with a spiced paprika butter and a sprig of fresh parsley on the creme fraiche.

The Stock-

Use the stems of the kale

The Soup-

1 bunch of kale

3 tablespoons virgin olive oil

1 Medium red/yellow onion, diced into 1cm squares

6 cloves garlic, peeled and thinly sliced

1 Small dried red chili, or 1/2 teaspoon chili flakes

1 Bay leaf

4 medium red potatoes, diced into 1cm cubes

1.75 litres/3 pints stock

Salt

Pepper

Creme Fraiche

Cut the ruffles leaves of the kale, use the stems to make the stock. Cut the leaves into 5cm square and set aside.

Heat the olive oil in a soup pot, add the onion, garlic, chili, bay leaf, salt.

Cook over a medium-high heat for 3/4 minutes, stirring frequently. Add the potatoes and a cup of the stock- or use water if you prefer.

Stir, cook slowly for five minutes.

Add the kale, cover and steam until it has wilted, stirring occasionally. Add the rest of the stock/water, simmer slowly- covered. Leave for 30-40 minutes, until the potatoes are soft.

Either use the back of a wooden spoon to smush some of the potatoes, or blend some of the soup and return to the pot to create a background for the rest of the soup.

Best left for at least an hour to let the flavours deepen, add salt to taste.

The Greens Cookbook recommends to serve this without a garnish, with the exception of some creme fraiche. I like to make a spiced paprika butter and serve the soup with this however. Shocking eh? I follow the Greens book to the letter most of the time.

Dollop the creme fraiche in the center, add a sprig of fresh parsley on the top and drip a ring of paprika butter around the edge. Delicious.