for 4 person

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 litre	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 pinch	salt
1 dl	sour single cream
30 g	Micro Greens (e.g. mild)

How it's done

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.

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