When everything outside is so grey and miserable it’s nice to have a bit of bright green to delight the tastebuds and this bowl of kale and green bean pottage is the perfect way to bring some of that joy to the table. A pottage is essentially a chunky soup, traditionally made with any selection of vegetables and usually with added grains of some kind. I’m using some wonderful Queen butter beans from the brilliant Bold Beans Company for added texture.
I’ve been getting quite a lot of stick recently for always making blended soups. I guess this stems from my mums style of cooking which was always about the blended soup. I do make a mean minestrone too but my preference is for a nice velvety bowl of smooth blended vegetables and stock. However I understand that some people prefer a chunky soup where you can see all the ingredient and I know it’s definitely one of The Vikings favourite soups. So chunky it is.
As far as ingredients and quantities go it’s really up to you. What are your favourite vegetables? Use them. I’ve outlined below what I’m using just as a guide:
- olive oil and butter
- 1 medium white onion – chopped
- 2 sticks of celery – chopped
- 2 cloves garlic – grated
- 1 twig of rosemary and thyme – chopped
- 3 medium potatoes – chopped
- 100g green beans – chopped
- 6 or 7 Brussels sprouts – quartered
- 1 litre good quality vegetable stock
- 1 bunch fresh basil
- 4 or 5 kale leaves – chopped
- 1 bag of mixed rocket, watercress and spinach
- 100g frozen peas
- 400g tinned or bottled butter beans
- salt and pepper
- 50g strong cheddar – finely grated
You’ll need a large heavy-based pan with a lid. Place it on a medium heat and add a little olive oil and a small nob of butter.
Add the onions and celery and let them sweat a little until they being to soften – roughly 7 mins.
Then throw in the potatoes, green beans and sprouts along with the garlic and herbs. Stir well and let them sauté for another 7 mins or so.
Pour over the stock then throw in the basil, peas and lay the kale and salad bag on top. Place the lid on and let the leaves wilt.
Stir in the butter beans and season with a little salt and pepper.
Let the pottage bubble away on a gentle heat for 15 mins.
Take it off the heat and stir in the cheese. Let is cool a little before serving with some freshly torn basil on top.
For more soup recipes, check these out on Dom in the Kitchen.
Eat and of course, enjoy!