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Leek & Potato Soup with Kale
Ingredients
  • 1.2 to 1.4 oz of butter (35 to 40 g)
  • 2 large leeks, sliced roughly (white and pale green parts, about 0.8 lb / 400 g)
  • Generous pinch of salt
  • 1.3 lb / 600 g white potatoes, peeled and diced into large cubes
  • 3 large handfuls of kale leaves (about 3.5 oz. / 100 g)
  • 3 cloves garlic, diced roughly
  • 1 teaspoon Dijon or yellow mustard
  • Zest of 1 lemon (reserve half for garnish)
  • Juice of ½ lemon
  • ½ teaspoon ground black pepper
  • 1.5 Litre vegetable stock (or water + 3 vegetable stock cubes)
  • subheading: To finish:
  • 2.8 oz. / 80 g cheddar cheese, grated
  • Juice of ½ lemon + the rest of the lemon zest (see above)
  • 2 tablespoons fresh chopped parsley
  • subheading: To serve:
  • Chopped fresh parsley
  • Extra black pepper
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