Ingredients
150g Kale
2 onions
2 carrots
2 potatoes
2 leeks
25g butter
1 pint stock/bouillion
salt, pepper, milk + thyme

Garnish: hard-boiled eggs

Cooking time: 40 mins

Method

Strip the kale away from the midribs. Wash the leaves and cook in boiling, lightly salted water for 10 minutes. Drain thoroughly and chop finely. Set aside.

Peel the onion, carrots and potatoes and chop finely. Clean the leeks abd cut crossways into narrow slices. Melt the butter in a pan and add the vegetables, tossing them well in the butter for about 3 minutes.

Pour the stock over the vegetables, and season with salt and pepper. Bring to the boil and simmer for 20-25 minutes

Blend the soup in a liquidiser, return the puree to the pan and heat through, adding milk to give the required consistency. Fold in the chopped kale and season to taste with salt pepper and sugar.

Serving: Pour into soup bowls and garnish with chopped hard-boiled eggs (or thyme).