Kalettes Soup

Chef: Justine Schofield
Serves: 4
Time: 50 minutes


  • 1 tbs. olive oil
  • 200g speck (or bacon), diced
  • 1 leek, finely chopped
  • 400g Kalettes
  • 1L chicken or vegetable stock
  • Salt and pepper
  • 150ml cream
  • Zest of 1/2 lemon


  • In a large pot, heat the oil and sweat off the leek and speck together for about 4-6 minutes, ensuring the leek does not colour. Add the Kalettes and coat in the mixture before seasoning with salt and pepper. Add the stock and then bring to the boil. Now turn the heat down and simmer for 35-40 minutes or until the Kalettes sprouts are tender.
  • Once cooked add the lemon zest and check seasoning again. Blend the soup until it is smooth. Serve with a dollop of sour cream and crusty bread.

As seen on Everyday Gourmet Season 7.

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