Kale, Spinach and Pea Soup

Ingredients:
Chicken Stock **
Kale
Spinach
Peas (frozen one will do)
Milk or Whipping Cream

** for Vegetarian version, replace chicken stock with vegetable stock or plain water.

Optional:
Pumpkin Cream - pumpkin and milk or cream.
Sour Cream with minced mint leaves

How to Make:

1. Make your chicken stock 1 day ahead of your dinner by using old chicken and chinese ham, carrot and onion. Once boiled, cook for approx 3 hours in medium fire. Drain the soup and once cool, store in fridge. You can remove oil on top once the soup is cool down.

2. On the day of dinner, wash and spin dry kale and spinach. Remove hard stems of kale and cut away bottom white stems of spinach. Cut them into small pieces. 

3. Bring chicken stock to boil, then turn to medium heat and add kale and peas for 5-8 minutes, then add spinach for another 3-5 minutes. Check taste and season accordingly.

4. Switch off fire and blend them in a food processor batch by batch. Best to put more veggies inside food processor first then the soup, then blend. In this way, you can control consistency of the soup, i..e how thick you want the soup to be. When the blend is a bit too thick, you can always add more soup.

5. Re-boil blended soup in a pot. You can finish it by adding a dash of milk or whipping cream. If you want to garnish it a bit, consider adding pumpkin cream (as shown below) or add a spoonful of sour cream on top of soup on bowl with some minced leaves on top.

Pumpkin Cream:

Cut pumpkin into chunks. Steam until soft. Add them to food processor and add a bit of milk or cream. Blend until it reaches the consistency you desire. re-heat in a pot. You can spoon this to the veggies soup bowl the way you like it. Make the otherwise green soup a bit more colorful and provide another taste in the same soup.

Enjoy.