Yvonne
Yvonne's kale soup with Mettwurst
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Ingredients

quantity       ingredient       step
150 g       onion       1
50 g       lard       1
200 g       Mettwurst       2
400 g       “Tuscan” kale       3
500 g       potatoes       4
130 g       carrot       4
800 ml       chicken broth       5
10 g       salt       5
      pepper       5

Preparation

  1. Finely chop onion and fry in lard until translucent.

  2. Slice Mettwurst and add to the onion mixture.

  3. Cut kale into 2 cm strips and add.

  4. Slice carrot and potatoes into 3 cm cubes and add.

  5. Add broth, salt and pepper and cook for 20 minutes.

  6. Serve with toasted bread.


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