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Creamed Cavolo Nero Soup

By Richard Poynton - October 13, 2014

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Download the Creamed Cavolo Nero Soup recipe.

For 4-6

2 lrg onions – chopped
50g butter
2 cups of chopped kale
2 cups chopped Cavolo Nero*
4 cups chopped spinach
500ml chicken stock
500ml cream
Salt and pepper

Fry the onions in the butter until transparent

Add the kale, Cavolo Nero and spinach and cook for a further 3mins

Pour in the stock and cook until all the leaves are tender approx. 30mins

Add the cream

Cook again for 20mins allowing the liquids to reduce slightly

Blend, season and grate the nutmeg on top and serve warm with crusty bread

*Cavolo Nero is part of the cabbage family and has great anti-oxidant qualities as it has such a dark colour. It is now the “thing” overseas!

About Richard Poynton

Richard Poynton Richard is in love with food, a passion of his since school days. All his and Mouse’s travels have been based around food and wine, giving him experiences which have stood him in good stead for his food creations at Cleopatra. He bases all his dishes on flavour first and loves trying new ingredients and ideas – mixing and matching – to give a perfect balance on each plate.

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