SEA-KALE SOUP
This makes a very delicious soup, but it is somewhat rare. Take a bundle of sea-kale, the whiter the better. Threw it into boiling water, and let it boil for a few minutes, then take it out and drain it; cut it up into small pieces and place it in a stew-pan with about two ounces of butter, add a little pepper and salt and grated nutmeg; stir it up until the butter is thoroughly melted, but do not let it turn color in the slightest degree. Add some milk, and let it simmer very gently for about half an hour. Rub the whole through a wire sieve, and add a small quantity of cream. Serve with toasted or fried bread.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
