Kale soup with mushrooms

Total: 40 min. | Active: 40 min.
Nutritional value / person: 283 kcal
, Fat: 20 g
, Carbohydrate: 14 g
, Protein: 11 g
Chilly autumn days are always a great inspiration for new soup recipes. Soup can add a splash of colour to grey days, while also warming up the room and your stomach. This recipe is awash with greens, from kale and spinach to sage and micro greens.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Soup

1 tbsp olive oil
1 onion, finely chopped
2 tbsp sage, finely chopped
250 g mealy potatoes, cut into pieces
200 g washed, prepared kale
2 tbsp dry white vermouth (e.g. Noilly Prat)
1 ⅕ litres chicken bouillon
15 g dried porcini mushrooms
120 g leaf spinach

Garnish

80 g bacon, cut into strips
1 tbsp olive oil
100 g mixed mushrooms, halved
1 tbsp sage, finely chopped
2 pinches salt
1 dl sour single cream
30 g Micro Greens (e.g. mild)
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How it's done

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Soup

Heat the oil in a wide pan. Sauté the onion and sage, add the potatoes and kale, continue sautéing for approx. 5 mins. Add the Vermouth and reduce almost completely. Pour in the stock, bring to the boil, add the mushrooms, cover and simmer gently for approx. 25 mins. Add the spinach, allow to wilt, purée the soup.

Garnish

In a non-stick frying pan, gently fry the bacon until crispy, remove. Heat the oil in the same pan. Add the mushrooms, fry for approx. 4 mins., add the sage, cook briefly, remove, season with salt. Serve the soup in bowls, garnish with sour cream, bacon, mushrooms and Micro Greens.

How-tos

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