Potato Soup with Wild Herbs and Kale

Method 

Finely chop the onions, leeks, thyme, and sauté in butter for about 4 minutes without browning.

If necessary, Peel and dice the potatoes, then add them to the pot.

Pour the water and broth, and let it simmer for about 30 minutes until everything is tender.

Blend the wild herbs with the oil for 8 minutes until the oil turns green. Strain the oil and refrigerate.

Strain the vegetables and save the cooking liquid. Blend the vegetables with some liquid until the soup is smooth but not too long.

Season to taste with salt, cream, and lemon juice.

Wash and dry the kale well. Tear it into pieces and toss the thin leaves with oil and salt. Bake in the oven at 160°C for about 10 minutes.

Wash and dry the wild herbs.

Pour the soup into bowls and top with kale chips, wild herbs, and green oil.

Serve with toasted bread.

A collaboration between Matkovin, Visit Faroe Islands and Búnaðargrunnurin.