Broccoli and Kale Soup with Lemon Creme Fraiche

Blog Broccoli And Kale Soup With Lemon Creme Fraiche

Recipe from Women’s Weekly Food

Ingredients

Broccoli and kale soup

  • 200 gram kale leaves, stems removed, chopped coarsely
  • 1 1/2 tablespoon olive oil
  • 1 large brown onion (200g), chopped finely
  • 3 clove garlic, chopped finely
  • 1.5 litre (6 cups) good-quality vegetable stock
  • 650 gram sebago potatoes, chopped
  • 450 gram broccoli, cut into florets, stems sliced thinly
  • 1 cup loosely packed fresh flat-leaf parsley leaves

Lemon creme fraiche

  • 1 cup (240g) creme fraiche
  • 1 tablespoon finely grated lemon rind
  • shredded lemon rind, to serve

Method

  • Preheat oven to 180°C.
  • Rub 50 grams of the kale with 2 teaspoons of the oil. Place on an oven tray. Bake for 10 minutes or until crisp.
  • Meanwhile, heat remaining oil in a large saucepan over medium heat; cook onion and garlic, stirring, for 5 minutes or until softened.
  • Add stock and potato; bring to the boil. Reduce heat to low; simmer, covered, for 5 minutes.
  • Add broccoli; simmer, covered, for 6 minutes or until vegetables are tender.
  • Stir in remaining kale and parsley; cook for a further 1 minute or until just wilted. Remove soup from heat. Using a stick blender, carefully blend the soup until smooth. Season to taste.
  • Make lemon creme fraiche: combine creme fraiche and grated rind in a small bowl; season.
  • Ladle soup into bowls; top with creme fraiche mixture, kale chips and shredded rind.