Kale and cheese soup

Ingredients for 4 servings:

• some goose fat
• n. B. onion(s), approx. 1 – 2
• n. B. Garlic clove(s), approx. 1 – 2
• 8 Vienna sausages (turkey) or equivalent poultry sausage
• 1 gr. jar kale, drained
• 400 ml broth, clear
• 200 g processed cheese
• some mustard
• salt and pepper
• possibly nutmeg
• e.g. cayenne pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Low-carb, quick and super tasty

Finely chop the onions and garlic. Slice the sausage and fry it in the lard with the onions and garlic until crispy. Add the kale and braise briefly. Deglaze with the broth and bring to a boil. Then add the cheese spread and let it melt, stirring occasionally. The soup should simmer for about 10 minutes. Finally, season with mustard and spices. Tip: You can, of course, also use fresh or frozen kale. In this case, you will need to defrost, clean, and chop it. Please note that the cooking time will then be extended by about 20 minutes.