Colcannon soup

Method

1. Heat the butter in a large pan over a low heat. Add the onion, garlic and potatoes and cook for 5 minutes without colouring. Pour over enough stock to cover, add the bouquet garni and season to taste. Bring to the boil, cover and simmer for 15 minutes.
2. Add the kale, bring back to the boil, then remove from the heat. Pour in the cream. (You can transfer the soup to a food processor, remove the bouquet garni, and whizz to a purée, if you like. Put back on the hob to heat up.) Check the seasoning. Ladle into bowls and serve.