Sea-kale Soup
A delicate and rare soup made from blanched sea-kale, simmered gently in milk and finished with cream. This Victorian-era recipe produces a pale, elegant soup with a flavor profile reminiscent of asparagus and celery, served with crisp croutons.
Ingredients
- 500 g Sea-kale (Approximately 1 lb bundle; choose the whitest stalks available)
- 2 liters Water (For blanching)
- 60 g Butter (Approx. 2 ounces)
- 1 tsp Salt (Adjust to taste)
- 0.5 tsp White pepper (White pepper preserves the pale color of the soup)
- 0.25 tsp Nutmeg (Freshly grated is best)
- 750 ml Whole milk (Approx. 3 cups)
- 60 ml Heavy cream (A small quantity to finish)
- 2 slices Bread slices (For croutons)
- 1 tbsp Butter or Oil (For frying bread)
Instructions
- 1Wash the sea-kale thoroughly. Trim off any tough ends. Bring a large pot of water to a boil.
- 2Throw the sea-kale into the boiling water and let it boil for a few minutes to soften slightly and remove bitterness. Remove from water and drain well.
- 3Cut the drained sea-kale into small pieces. Place them in a stew-pan with the butter, salt, pepper, and grated nutmeg.
- 4Place the stew-pan over medium heat. Stir continuously until the butter is thoroughly melted and coats the vegetable. Do not let the butter or vegetable turn color (brown) in the slightest degree; keep it pale.
- 5Add the milk to the pan. Lower the heat and let it simmer very gently for about half an hour until the sea-kale is completely tender.
- 6Rub the entire mixture through a wire sieve to create a smooth puree, or blend until smooth and then pass through a sieve to remove any fibers. Return the soup to the pan.
- 7While the soup is finishing, cut the bread into small cubes. Fry them in a little butter or oil until crisp and golden, or toast them.
- 8Stir the cream into the soup and warm through gently (do not boil). Serve immediately with the toasted or fried bread.