Celebrity chef Peter Evans cooked this with me in the grounds of the Sophia Mundi Steiner school with silverbeet (Swiss chard), parsley, and kale grown by the kids.
Bring the chicken stock to the boil in a saucepan. Add the cavolo nero to the stock and wilt for 1–2 minutes.
Beat the eggs, parsley, parmesan and lemon juice together with a fork and season with salt and pepper. Pour into the stock and stir for 1 minute with a large spoon.
Serve topped with the lardo or oil. Add crisp kale chips if you like, too.
This soup has both flavour and texture, but if you top it with the spicy kale chips, care needs to be taken with the cayenne heat, so try a pinot gris or marsanne.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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