In this month’s seasonal recipe, we used leftovers from a Cornish Mill and Bakehouse Rye Bloomer to make a hearty winter soup, along with Russian Kale from Goonown Growers, but you could easily vary the bread and veg depending on what you have to hand.
A little background heat from the dried chillies provides an added layer of comfort in this simple but sustaining soup, and we like to add a spoonful of sauerkraut, curtido or kimchi courtesy of Delea Fermented Foods for added goodness in the winter months.
This recipe makes a big batch, which you can freeze down in portions for weekday lunches.
Ingredients ~ Feeds 6+
300g bread
2 tins tomatoes
1 ltr chicken or veg stock
5 cloves garlic, peeled and thinly sliced
1 sprig of rosemary, stripped from the stalk
1 dried chilli, finely chopped
A large handful of Russian Kale
Cornish Sea Salt
Olive Oil
Black Pepper
Extra Mature Cornish Gouda (or alternative) to garnish
A spoonful of sauerkraut, kimchi or curtido (optional)
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Method
- Fry the garlic and rosemary in the olive oil on a low heat until a light brown.
- Add the chopped chilli and tomatoes and cook out for 5 mins before adding the stock.
- Bring to a boil and season liberally with salt and pepper, then tear off medium-sized chunks of the bread and cook for 25 mins on medium heat until the bread breaks down.
- Strip the kale from the stalks and scatter over the soup as it cooks, stirring through for a minute or so. Serve with a drizzle of olive oil and a fine grating of Extra Mature Gouda or your favourite hard cheese, and a spoonful of sauerkraut for added goodness.
