Kale, peas and spinach cream with goat cheese

Juana, author of La Cocina de Babel , brings us a very healthy recipe that is perfect for the cold months: kale and pea soup with goat cheese. Inspired by a recipe by Donna Hay, it is a delicious soup that you will want to make again and again!

When I was little, on cold winter nights, my mother would always serve us a delicious hot soup accompanied by fresh bread and butter, nothing extravagant or complicated: vegetables and greens combined depending on what was in the fridge, which meant that they were never exactly the same and gave rise to comments like “what a good mommy!”, or “I don’t like anything today”, to which she would reply “you’re going to eat it anyway”... She inherited that custom from my great-grandmother and, as a good daughter of my mother, I maintain it in my own home.

But time passes and times change. Nowadays even a humble soup or cream can become something sophisticated by combining vegetables and flavours that until relatively recently were unknown. This is the case of kale, a vegetable that belongs to the cabbage family, low in calories and rich in minerals and vitamins, which has made it a true “healthy” star and the protagonist of the cream that I bring you today: a recipe from the famous Donna Hay that I have adapted a little to my personal taste, I have cooked in my beautiful “faitout” by Emile Henry and I hope you enjoy it on a cold winter night.

"Faitout" Emile Henry ceramic casserole , Nezumi ceramic plate by Tokyo Design Studio and Seigaiha porcelain bowl by Tokyo Design Studio .

Ingredients (for four people)

• 1 liter of chicken or vegetable broth
• 1 clove of garlic
• 1 sprig of fresh rosemary
• 150gr of kale
• 200gr of “baby” spinach
• 400gr of frozen peas
• 100gr of fresh goat cheese
• 1 tablespoon of Trilloliva extra virgin olive oil
• Salt and freshly ground pepper
• Mint leaves for decoration

Preparation

1. First, wash and drain the vegetables. Remove the stems from the kale and finely chop the kale and the garlic clove on a chopping board .
2. Heat the oil in a “faitout” and add the chopped garlic clove and the kale, stir for a few seconds and when the kale begins to soften, add the spinach and peas. Stir again, add the broth, season with salt and pepper to taste and add the sprig of rosemary.
3. Bring to a boil and lower the heat to medium, cover with the lid of the “faitout” and continue cooking for about fifteen or twenty minutes, until the peas are tender.
4. While the cream is being made, place the goat cheese on a plate or bowl , mash it with a fork and set aside.
5. After cooking time, remove the rosemary sprig and blend the cream with a blender until you obtain a cream of a beautiful deep green color.
6. We serve the soup piping hot with the goat cheese spread over the surface and decorated with the mint leaves.

Ceramic casserole "Faitout" Emile Henry , Nezumi ceramic plate by Tokyo Design Studio , Nezumi ceramic bowl by Tokyo Design Studio and Seigaiha porcelain bowl by Tokyo Design Studio .