250 g fresh kale or 150 gr. frozen kale
500 g potatoes
7 cups vegetable broth
2½ dl cream (you can also use sheep's yoghurt)
Salt and freshly ground pepper
Rinse green cabbage thoroughly and remove the coarsest stalks. Cut the cabbage into small pieces. Peel the potatoes and onions, cut them into small pieces and cook them in the broth for about 20 min. under the lid. Add the kale and simmer all approximately for 10 min. Then blend the soup and add cream or yogurt and celery cut in the form of tiny cubes. Eventually, add salt and pepper.
This post was published on April 10, 2016 3:25 pm