Recipe

Kale And Chesnut Soup Recipe

	Pinkerbell / All my dishes 1 year, 7 months ago A great winter warmer and full of seaonal ingredients for winter. Prep:5m Cook:10m Servings:4	Pinkerbell
	waming

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Ingredients

Chesnuts 500g

Kale 500g

Bacon 250g

Stock 1 litre

Directions

1. Put a slit in each chesnut and plunge them in to a pan of boiling water. Bring to the boil and simmer for 3-4 minutes.

2. Drain and leave to cool. Then peel the skin off. You can also roast the chesnuts and then peel if you prefer.

3. Wash a trim the Kale or other greens. Chop coarsely and discard any tough stalks.

4. Roughly dice the bacon and fry until crisp in a little oil.

5. Simmer the peeled chesnuts in the stock until tender. Then lift out with a slotted spoon.

6. Mash a quater of them with a fork and add to the soup to thicken it. Roughly chop the rest and return to the soup.

7. Add the kale and bacon and simmer for 3 minutes until the kale is lightly cooked but still a good green colour.

8. Serve immediately

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Comments

maggiehc 1 year, 7 months ago said:
Wow, that is a simple recipe only four ingredients! The ingredients sound great together and I bet they would make a great soup.

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