This soup from my childhood disappeared throughout my teens and twenties, but has returned with a vengeance together with the popularity of kale. It is such a good way of getting all the amazing health benefits of kale, and is utterly delicious combined with Danish smoked bacon.
FOR THE SOUP
2 tbsp olive oil
10g (2 tsp) butter
1 small red onion, finely chopped
2 cloves of garlic, finely chopped
200g potatoes, peeled and diced
800ml chicken, beef or vegetable stock
½ tsp pink Himalayan salt or sea salt
pinch of nutmeg
large bunch of curly kale, about 250g, stalks discarded and leaves chopped
1 tbsp lemon juice
10 rashers of smoked streaky bacon (preferably Danish)
100ml crème fraîche
rye bread (for homemade see the book)
- Preheat the oven to 200C/400F/gas mark 6.
- First, make the crispy bacon you will be serving with the soup. Place the streaky bacon on a baking tray (sheet) and cook in the oven for 20 minutes until crispy, turning once. When cooked, drain on kitchen towel, then chop.
- Meanwhile, in a large, deep saucepan, heat the olive oil and butter, then add the onion, garlic and potatoes and gently fry for 10 minutes, stirring. Add the stock, salt and nutmeg, stir well and leave to simmer for 20 minutes.
- Add the kale and lemon juice, put on a lid, and leave to simmer for 3 minutes, stirring occasionally. Then pour into a blender or food processor and blend until you have the desired smooth consistency. The colour should be quite amazing.
- Serve with a dollop of crème fraîche, a spoonful of crispy chopped bacon, and warm, freshly baked rye bread on the side.
From Cook Yourself Happy: The Danish Way by Caroline Fleming. Photographs by Lisa Linder. Published by Jacqui Small, £25. Follow Caroline on her Instagram @carolineflemingofficial