Cavolo nero and potato soup with red chilli
cavolo nero and potato soup with red chilli
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serves: 4
Ingredients
About 400g of cavalo nero or other kale
3 tbsp virgin olive oil
1 onion, diced
6 cloves garlic, peeled & sliced
1 small, dried red chilli, chopped
1 bay leaf
1 tsp salt
4 medium potatoes, peeled and diced
freshly ground black pepper
1 litre water or stock
sour cream to serve
Instructions
1. Strip leaves from central rib and cut leaves roughly into 2 inch pieces, wash.
2. Heat oil in a soup pot and add onion, garlic, chilli, bay leaf and salt and cook for 3-4 minutes.
3. Add diced potatoes and a cup of water (or stock) and cook for a further 5 minutes.
4. Add cavalo, pour in rest of water/stock and simmer for about 30 minutes until potatoes are quite soft.
5. Puree a cup or two of the soup in a blender and return it to the pot. Season with black pepper and serve with a dollop of sour cream.
