Annie Bell's Spring Greens and Potato Soup

Method

Dice the bacon, peel and finely chop the shallots, scrub or peel the potatoes as necessary and cut into chunks.

Heat 2 tbsp oil in a medium-size pan over a medium heat and fry the bacon for 4-5 minutes, stirring frequently, until lightly coloured.

Add the shallots and fry for another few minutes until nice and syrupy and starting to colour. Add the potatoes, the stock and a little salt. Bring to the boil and simmer over a low heat for 20 minutes until the potatoes are tender. At the same time, peel and finely chop the garlic.

Bring a large pan of salted water to the boil, add the greens and simmer for a few minutes, then drain in a colander, press out any excess water and chop coarsely.

Heat 2 tbsp oil in a large frying pan over a medium heat, add the garlic and chilli and fry momentarily until fragrant, then add the chopped greens, season with a little salt and fry for a couple of minutes, stirring frequently.

Crush the potatoes in the pan using a potato masher, stir in the greens and season with a little more salt, if necessary. Serve scattered with lots of chopped parsley and a generous drizzle of olive oil, accompanied with parmesan.

Hints 'n' Tips

Comments

Leave a Comment:

login to leave comments
Taste Blog

The poor dandelion gets a lot of bad press. Theyre either ruining someones lawn or sprouting up through gaps in paths. But to those foodies in the know, dandelions are a blessing in disguise. The yo... keep reading

Accompaniment

Vouvray Les Coteaux Tufiers Chenin Blanc

Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.