Winter greens soup

Name: Winter greens soup
Yield: 4 litres
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; 1⁄2 bunch kale, stalks removed, leaves torn; 1 tbs extra virgin olive oil; 1⁄4 cup (60g) crème fraîche; 2 tbs horseradish cream

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4 litres

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Jun 02, 2018

Darren Robertson's tip: “Quality bone broth is available from supermarkets.“

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

1.

Preheat oven to 180°C. Oil 2 large baking trays and line with baking paper.
2.

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.
3.

For the horseradish cream, combine ingredients and 2 tbs water in a bowl. Cover and chill until needed.
4.

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.
5.

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.