Kale Soup with Eel

Peel and dice the potatoes and cook in salted water until soft.

Wash the kale, cut out the thick ribs with a knife, then shred the leaves. Peel and finely dice the onions. Heat a little oil and sweat the onions until translucent.

Add the shredded kale and sweat briefly, then stir in 750 ml stock. Cover and cook over a low heat for about 1 hour, until soft. Puree the soup coarsely with a hand blender.

Mix the flour smoothly with a little milk and stir into the boiling soup to thicken it slightly. Add the rest of the milk and the cream and season to taste with salt, pepper and stock granules.