Leek and Kale Soup
2 tbsp olive oil
450g/1lb leeks, sliced
4 streaky bacon rashers (slices), chopped
450g/1lb kale, chopped
1 litre/1¾ pints/4 cups chicken stock
2 tbsp cornflour (cornstarch)
150ml/¼ pint/scant ⅔ cup milk
salt and ground black pepper
2 tbsp chopped fresh parsley
1 Heat the oil in a pan, add the leeks and bacon and cook for 5 minutes. Remove from the pan and set aside. Add the kale to the pan and cook for 5 minutes.
2 Return the leeks and bacon to the pan with the stock and season to taste with salt and pepper. Cover the pan and bring to the boil, then reduce the heat and simmer gently for 30 minutes.
3 Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth.
4 Return the soup to a clean pan. Blend the cornflour to a smooth paste with the milk. Add to the pan and reheat gently, stirring all the time, until it thickens.
5 Ladle the soup into warmed bowls and serve, sprinkled with chopped parsley.