- 2 leeks
- 1 onion
- 400g green beans, peeled and chopped
- 6 large kale leaves
- Olive oil
- Black pepper, ground
- 100 ml cream or milk (optional, not vegans)
- Garlic and red pepper or chilli chips
Begin by peeling, cleaning, and chopping the leeks. Put the onion and a dash of olive oil in a saucepan. Slightly sauté the chopped vegetables so they cook without browning, until very tender.
Clean and chop the green beans and kale leaves and add to the pan. Stir well and sauté about 5 minutes more. Now you may add salt and pepper.
Add plenty water, covering all the vegetables and leave to cook for 10-15 minutes until the beans are tender.
Drain the vegetables, but set aside a glassful of the cooking water for later.
Blend the vegetables, add the cream and some of the cooking water set aside until the desired texture is obtained. Blend for at least 10 minutes to emulsify well and obtain a very fine cream.
Add salt and pepper to taste and a little nutmeg. Blend for five minutes more.
Serve hot with toast, garlic and chilli pepper chips and a dash of olive oil.