John Myers
Cream of Kale Soup
The perfect cream of kale soup recipe with a picture and simple step-by-step instructions.
- 1 Vegetable onion
- 2 Cloves of garlic, if you like
- 200 g Potatoes
- 600 g Cleaned kale
- 35 g Paremsan in one piece
- 2 tbsp Clarified butter
- 1750 ml Vegetable broth
- 150 ml Dry white wine
- Salt, black pepper
- 50 g Pine nuts
- 4 Mettenden
- 2 tbsp Oil
- 100 g Whipped cream
- 1 pinch Sugar
- Peel the onion and cut it into fine cubes, peel and finely chop the garlic. Peel, wash and dice the potatoes. Sort the kale, wash, drain and cut into small pieces. Finely grate the Parmesan.
- Heat the butter lard in a large saucepan. Fry the onion, garlic and potatoes in it. Add the Parmesan and 500 g kale and cook covered for about 5 minutes. Pour in the hot vegetable stock and wine, bring to the boil and simmer for about 15 minutes.
- Blanch the remaining kale in boiling salted water for 3-4 minutes. Toast the pine nuts in a pan without fat until light brown. Cut the beef ends into approx. 1 cm thick slices. Heat the oil in a pan and fry the meatloaf in it for about 2-3 minutes. Puree the soup, season with salt, pepper and sugar, add the cream and mix again briefly with the hand blender.
- Spread the kale soup on plates or soup bowls and serve with blanched kale and sausage slices. Serve sprinkled with pine nuts.
- White or farmer’s bread tastes good with it.
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