FAST FOOD
Potato soup with baby cavolo nero and lemon oil

Potato soup with baby cavolo nero and lemon oil

Serves 8



50 gm   butter
1   leek, white part only, thinly sliced
3   onions, thinly sliced
1   stalk of young celery, thinly sliced
1   clove of garlic, crushed
1 kg   spunta or desiree potatoes, peeled, halved and thickly sliced
1 litre   chicken stock or water
200 ml   crème fraîche
1 tbsp   pressed lemon olive oil, plus extra, to serve
100 gm   baby cavolo nero, washed
To serve:   crusty bread


1 Melt butter in a large casserole or heavy-based saucepan, add leek, onion, celery and garlic and cook over low-medium heat for 5 minutes or until vegetables are tender but not coloured. Add potatoes, cover and cook for 10 minutes, then add enough stock to cover. Cook, covered, for 15 minutes or until potatoes are tender.
2 Purée soup in a blender until smooth, then pass through a fine sieve into a large saucepan and re-heat over low heat until warmed. Add crème fraîche and stir to combine, then season to taste with sea salt and freshly ground white pepper.
3 Heat lemon oil in a frying pan, add washed and still wet cavolo nero and cook until just wilted. Divide cavolo nero among serving dishes, ladle over soup and serve immediately, drizzled with a little extra lemon oil, and crusty bread passed separately.


RECIPE Kate Tait PHOTOGRAPHY Geoff Lung STYLING Heidi Moore


Missed an edition of Gourmet Traveller?
Access our back issues from as far back as June 2010 at the tap of your finger, catch up on our latest issue or subscribe now by downloading the Gourmet Traveller iPad app today.

Visit the iTunes store

Search by cuisine, name, ingredients...
Indian-style prawn, turmeric and okra curry Indian-style prawn, turmeric and okra cu... Sri Lankan snapper curry with basmati rice and yoghurt Sri Lankan snapper curry with basmati ri...
Steamed flounder with shallot and chilli dressing Steamed flounder with shallot and chilli... Spiced rare tuna, avocado and pickled beetroot salad Spiced rare tuna, avocado and pickled be...
Previous Next
Leek and Manchego bread Leek and Manchego bread Spiced pumpkin soup Spiced pumpkin soup
Chocolate-caramel crêpe cake Chocolate-caramel crêpe cake Spatchcock with beans and white anchovy Spatchcock with beans and white anchovy
Previous Next