Ingredients

• 2 potatoes
• 1 knob of butter
• leftover stock and vegetables from the pork belly dish
• 1 head of spring greens
• 6 slices of stale bread
• drizzle of olive oil
• couple of slices of chopped ham/bacon
• wedge of cheddar cheese, grated
• drizzle of double cream to serve

Recipe

preheat oven to 180°C.
peel and dice the potatoes.
fry the potatoes in a pan with the butter for a minute.
pour the stock and vegetables leftover from the pork belly dish into the pan and simmer for 20 minutes until the potatoes are cooked through.
cut the bread into slices, drizzle with oil and bake on a tray for a few minutes to crisp up.
shred the spring greens and add a third of it to the soup once the potatoes are cooked.
simmer for 2 minutes and blitz in a blender until smooth then return to the pan.
add the remaining spring greens and stir through to cook through.
sprinkle the crispy bread with ham and cheese and put back into the oven for a couple of minutes to melt the cheese.
serve the hot soup with croutons on the side and a swirl of cream.

serves 6.


**If you don’t have the stock and veg leftover from the Pork Belly dish then fry off 1 onion, 1 carrot, 1 parsnip and 1 stick of celery for 5 minutes before adding 1 litre of water and simmer for 15 minutes.