John Myers
Soup Kitchen: Cream of Kale Soup
The perfect soup kitchen: cream of kale soup recipe with a picture and simple step-by-step instructions.
- 600 g Kale cleaned, cut into strips
- 200 g Finely diced potatoes
- 1 Diced vegetable onions
- 35 g Freshly grated Parmesan
- 2 tbsp Clarified butter
- 1,8 l Vegetable broth hot
- Salt
- Black pepper from the mill
- Heat the butter lard in a large saucepan, sauté onion cubes in it, add potato cubes, sauté with Add the kale and cover and let simmer for about 5 minutes.
- Then deglaze everything with the vegetable stock and simmer for another 15 minutes.
- Now purée the soup with the hand blender.
- Season with salt and pepper. If you like, you can stir in 100 ml of cream.
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