Kale Vichyssoise  Soup

Kale  Vichyssoise  Soup - Thrive Nutrition and Health Magazine

Kale Vichyssoise Soup made with potassium broth base and fresh parsley

(Serves 2) Cook Time: 30 mins


For the Kale soup

  • ¼ head celery
  • 2 carrots
  • 1 onion
  • 3 leeks
  • 2 new potatoes
  • 1l potassium broth (see below)
  • handful of kale
  • bunch of fresh parsley
  • 50ml double cream
  • olive oil for frying
  • bread cubes for croutons
  • For the Potassium Broth
  • ½ head celery
  • 4 carrots
  • 1 leek
  • 1 potato
  • bunch of fresh parsley

How to make it…

For the Kale soup:

Wash, trim and peel the celery, carrots, onion, leeks and potatoes, then put in a saucepan. Cover with the broth and bring to the boil. Simmer for 40 minutes. Take off the heat and leave to stand.

Transfer all the vegetables and about half the liquid into a smaller saucepan, ensuring that you have roughly equal vegetables and liquid. Add the majority of the kale, trimmed, and bring back to a simmer for 4 minutes. Chop the parsley and add, then liquidize in a blender or food processor, then stir in the cream.

In a frying pan, warm some olive oil and fry a few bread cubes to float on top of the soup. Using the same oil, fry off a couple of kale florets so they are crisp too, and use to garnish.

For the Potassium Broth:

Bring 4 litres of water to the boil while you chop the vegetables. Cut the celery across into small crescents. Peel and dice the carrots. Top and tail the leeks and cut them into circles. Dice the potato, keeping the peel on. Add to a saucepan and cover with the boiling water. Add the stalks from the parsley, reserving the leaf for another recipe. Simmer for 40 minutes. Take off the heat, and strain.

Recipes taken from ‘Broth to Bowl’ – Drew Smith

£20 hardback, Modern Books