Kalette Soup

Cook Time 50 minutes

Servings 4

Ingredients

1 tbsp extra virgin olive oil
200g speck (or bacon), diced
1 leek, finely chopped
400g kalettes
1L chicken or vegetable stock
Salt and pepper
150ml cream
Zest of ½ lemon

Method

In a large pot, heat the oil and sweat off the leek and speck together for about 4-6 minutes, ensuring the leek does not colour. Add the kalettes and coat in the mixture before seasoning with salt and pepper. Add the stock and then bring to the boil. Now turn the heat down and simmer for 35-40 minutes or until the kalette sprouts are tender.

Once cooked add the lemon zest and check seasoning again. Blend the soup until it is smooth. Serve with a dollop of sour cream and crusty bread.