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Kale and Parmesan soup - Organic Box News 31.08.2010

Mattby Matt, 2 yr, 9 m ago in Blog
Comments | Tags: summer season, Cavolo Nero, soup

Sales of kale and cabbage hit a low point a couple of years ago, with broccoli taking over as the brassica of choice for most households. There are, at last, some signs of recovery, and we’re grateful for this as these are vegetables that we can easily supply from local farms, they’re relatively cheap and very nutritious. Leading this return to fashion is cavolo nero, the Italian black kale; in season from now until Christmas. It has a chewy texture, like many kales, but a superb deep flavour. I think it works best in soups and stews, finely shredded and given plenty of cooking, but I know many people enjoy it simply boiled or steamed. I would recommend stripping the leaf away from the long central stalk. The potatoes, kale, radishes, lettuces and tomatoes are Yorkshire grown and the carrots and onions are from Herefordshire.


KALE AND PARMESAN SOUP

A warming and rich soup for a cool autumn evening, it makes good use of any parmesan cheese rinds you may have lurking in the fridge:

  • 1 head of cavolo nero stripped from their stalks and shredded, id=
  • 2 medium onions sliced,
  • 2 medium potatoes diced,
  • 1 tsp fennel seeds,
  • 1 clove garlic chopped,
  • 3 tbsp olive oil,
  • 1.2 litres vegetable stock,
  • salt and pepper,
  • 75g grated parmesan cheese and any rinds you may have.

 

  1. In a large saucepan heat the oil and gently fry the onions for 10 minutes.
  2. Add the garlic and fennel seeds and cook, stirring occasionally, for another two minutes.
  3. Add the kale and stir fry for a few minutes before adding the potatoes, stock and cheese rinds.
  4. Simmer for 15 minutes, hook out the remains of the cheese rinds and blend the soup to a fairly coarse texture.
  5. Taste and season, and stir in half the grated cheese.
  6. Serve with the remainder of the cheese sprinkled on top.
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