Curly Kale Soup with Sour Cream

There are many kinds of kale.Denmark has mostly curly kale. Curly kale trives in frost and the cold weather and it is full of fibre, antioxidanter, important minerals such as calcium, iron, mangan and potassium and vitaminers such as A, K, and C. In fact, 100 grams/3 oz. has as much as three times the recommended daily amount of C vitaminer that helps the Danes come through the cold winter . The entire stem needs to be cut out of the leaf before cooking.

 

 

 

 

 

 

 

 

 

 

 

 

Curly Kale Soup with Sour Cream

serves 4

1 lb./16 oz.  potatoes, peeled and cut into cubes

1 small onion, coarsely chopped

1 clove garlic, coarsely chopped

2 large or two small leeks, coarsely chopped

2 tbsp. butter

1 quart/liter vegetable bouillon

10 oz./300 grams kale

salt and pepper

Garnish:

chopped kale

1 dl sour cream

To make soup,  melt butter in a  pot and fry onion and garlic.1-2 minutes. Add leeks and fry 4-5 minutes. Add potatoes, pour bouillon into the pot, cover  and simmer 30 minutes, or until potatoes are soft. Rense kale and remove the center rib and chop coarsely. Save 4 tbsp. of kale for garnish and add the kale to the pot. Cook 3 minutes. Smag til med salt and pepper. Blend soup and pour into  four warmed bowls. Garnish with sour cream and chopped kale.

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