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We featured this very delicious kale soup last week on TV. You must must must try it. Kale grows locallly and is abundant, different varieties of it. For the soup you will need:
8 cups boiling water
An organic stock cube
Quarter teaspoon salt (leave out if you prefer)
4 cloves garlic,peels and crushed
10 Kale leaves , remove the middle stalk
1 middle sized onion, finely chopped
1 can canellini beans, remove water, rinse amd drain
4 thick slices bread
4 spoons oliive oil
A pinch of bicarbonate of soda
Juice of one lemon
Grated rind of one lemon
2 hard peppered cheeses (if you do not live on the island use boursin cheese)
One fresh gbejna per person
Lots of fresh ground pepper
Saute the onion and crushed garlic in some olive oil in a large pot. Add the chopped up kale and top up with the boiling water until the leaves are fully immersed. Lower the heat and leave on a gentle boil for half an hour. Add half the lemon juice and lemon rind. stir and turn off heat. Allow to cool and use a hand blender, pulse and whizz making sure that you do not over-blend as the soup is more delcious with the different consistencies. Add the canellini beans keeping some aside for garnish.
Brush some olive oil on to the bread slices. Rub the slices with some garlic. Spread the peppered cheese and if you are using peppered gbejna grate it and spread it over the surface. Bake the bread slices at 200C for around 10 minutes. Do not allow to burn or get too crusty.
Place a slice of bread in the bottom of each soup bowl. Pour the heated soup onto the bread. Place a fresh gbejna in each soup bowl. I also made some croutons from local sourdough and garnished with canellini beans and croutons.
This is delicious and a meal in itself, no need for a main course. Lots of garlic is needed and yet it does not taste too strong.
Looking forward to our live radio show tomorrow morning from the Three Cities. I wish you a good night x
and the recipe for Kale and Canellinii Soup in Maltese