not much beats a hot satisfying soup on a cool wintry evening. best consumed in front of a roaring fire (ours is a gas fire… does that count?)
this one is deliciously rich, with an added tastiness that comes from the aged cheddar. the kale chips creme fraiche and hazelnuts cut through the decadence of the soup providing a beautifully balanced meal.
cut the pork out of it if you want – this just appeases my husband and the inevitable question “wheres the meat?” haha. with that said, the pork is awesome with this soup.
for the soup
50gm butter, melted
2 tblsp oil
1 onion, finely chopped
4 cloves of garlic
1/2 red chilli, finely chopped
1 head of broccoli, in florets
1 fennel bulb, sliced
140gm aged cheddar cheese, cut into rough chunks
500ml chicken stock
salt
for the kale chips
4 leaves curly kale, stem removed
2 tablespoon oil (avocado or rapeseed)
salt
for the pork fillet
500gm pork fillet
oil
salt
to serve
roasted hazelnuts, roughly chopped
creme fraiche
pre-heat oven to 180deg
for the soup
toss the broccoli and fennel in the melted butter & oil. Season. Place on an oven tray and put 1/2 cup of the chicken stock in the oven tray with the vegetables. Roast in the oven until soft.
heat some oil in a large pot and add the garlic, chilli and onion. Fry for a few minutes until fragrant.
add the roasted broccoli and fennel along with the rest of the stock.
simmer for 10 minutes then blend until smooth.
add the cheddar cheese and stir until melted into the soup.
check seasoning.
for the kale chips
toss the kale leaves in the oil and salt.
place on a baking tray and place in the oven for 4 minutes.
remove, toss and place back in the oven for another 2 minutes or so.
if it hasnt yet gone crispy leave it in a little longer. watch it though! it burns quickly.
remove the kale to a board or paper towel until ready to serve.
for the pork fillet
heat fry pan to high. oil each side of the pork, season.
place on hot pan – cook until desired temperature.
I like mine a little pink (as per photo – this was approx 3mins each side).
assembly
place soup in a bowl. top with sliced pork fillet, kale chips, hazelnuts and a spoonful of the creme fraiche.
ReplicATE It. 