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Winter greens soup

July 13th, 2020
BY DARREN ROBERTSON

CHEF, AUTHOR, TV PRESENTER AND CO-OWNER OF THE THREE BLUE DUCKS RESTAURANTS

INGREDIENTS

  • 2 litres beef bone broth
  • 250g frozen peas
  • 1 cup each finely sliced silverbeet and kale leaves
  • 1 cup loosely packed flat-leaf parsley
  • 1⁄2 cup loosely packed mint leaves
  • 1 spring onion, chopped
  • 2 green chillies, seeded (optional), chopped
  • 4 garlic cloves, chopped
  • Juice of 2 lemons

KALE CHIPS

  • 1⁄2 bunch kale, stalks removed, leaves torn
  • 1 tbs extra virgin olive oil

HORSERADISH CREAM

  • 1⁄4 cup (60g) crème fraîche
  • 2 tbs horseradish cream

METHOD

  • Preheat oven to 180°C. Oil 2 large baking trays and line with baking paper.
  • For the kale chips, rub kale in oil and spread on prepared trays. Bake, checking regularly, for 15 minutes or until crisp, then set aside until needed.
  • For the horseradish cream, combine ingredients and 2 tbs water in a bowl. Cover and chill until needed.
  • Bring broth to the boil in a large saucepan. Combine peas, silverbeet, kale, parsley, mint, spring onion, chilli and garlic in a bowl. In batches, blitz broth and pea mixture together in a blender until smooth, and transfer to a clean saucepan.
  • Bring soup to the boil over medium heat, stirring occasionally. Season and add lemon juice. Divide soup among bowls. Drizzle with horseradish cream and scatter with kale chips to serve.