Cooking & Recipes

15 Mins
Cream of Kalettes®, potato and carrot


  • 200 g Kalettes®
  • 2 potatoes
  • 6 carrots
  • Chicken stock
  • Olive oil
  • Sunflower oil
  • Salt and pepper
  • Croutons


Put a splash of oil in a large pan and when it is hot add the potatoes and carrots cut into small chunks. Fry until tender. Add the Kalettes® and cook for 2 minutes, then add the chicken stock and simmer for 5 minutes.

Using a hand blender, blend all the ingredients until you have a creamy soup.

Put plenty of oil in a frying pan over a high heat and fry a few Kalettes® until crispy.

Serve the soup scattered with the fried kalettes and a few croutons.


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