more typing practice.

so i instagrammed my tea.  as one does.  at least 50 % of the internet is food pics.  the other 50% is cats, right?  er…  that would be tea as in the (evening) meal – not the drink.  though i have been known to do that, too…  anyways, i was wittering on about how utterly awesome and unbelievably tasty my soup is, when the lovely @MsTzGarden suggested i post the recipie.  so. here you go:

Squeaky’s Awersome Soup

(makes 4 generous portions – keeps well in the fridge for a couple of days)

ingredients:

a good, thick bunch of cavallo nero (or black kale, as i believe it is also known )

three or four medium leeks

about a kilo to a kilo and a half of potatoes

a good dollop of butter

a nice bottle of white wine

1 teaspoon of smoked paprika powder

Marigold Swiss Vegetable Boullion powder.

i am not kidding.  these last three are the magic ingredients.  skimp on these and you might as well not bother.  i have tried and believe me, i know.

1 large pan

1 larger pan.

method:

melt your butter gently in the large pan

whilst the butter is melting, chop the largest stalky bits at the bottom of the cavallo nero leaves into fine-ish chunks, then chuck ’em into the melted butter.  stir until they’re covered, then sprinkle the paprika powder over and stir again.  pour in at least a glass of wine, stir, cover with a well fitting lid and leave to simmer for about ten minutes.

pour yourself a glass of wine.  sip liberally throughout the next stages.

chop the tougher green bits of the leek leaves into fine-ish strips, then chuck those in with the cavallo nero stalks, stir and cover to simmer for a few more minutes.

finely chop the rest of the leeks, chuck ’em in, stir and simmer.

roughly chop the rest of the cavallo nero leaves and chuck them in, stir and simmer.

by now, you will likely have a pot full of gently steaming cavallo nero and leek.  throughout the rest of this, give it a stir now and then, and occasionally glug some more wine in there, just to make sure it doesn’t all stick to the bottom of the pan.  i usually end up using a third tto a half of a bottle.

cube the potatoes and drop into the larger pan.  sprinkle four to six rounded teaspoons of the boullion powder (depending how salty you like your food), then cover well with boilling water.  bring to a rolling boil and keep it there for about 20 mins, or until the spuds are cooked.

continue to keep an eye on, occasionally stir and re-wine the cavallo nero and leeks.

refresh your glass.

once the spuds are cooked, you have a choice.  if you like your soup (mostly) smooth, you can combine all of the ingredients in the larger pan and whizz smooth with a soup whizzer (one of those handheld smoothie maker things).

alternatively (and this is what i do, since you can’t beat chunky bits of veg in a winter soup), remove about a quarter to a third of the contents of each pan, placing to one side (making sure that all the liquid is drained back into the larger pan first, of course).  combine the ingredients in the large pan, and whizz smooth.  stir the chunks back in.

et voila.  really, really tasty, filling soup.

well done.  have another glass of wine.

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