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ingredients
Kale
400 g, leaves, hard stalks removed
Butter
2 tbsp
Vegetable stock
600 ml
Garlic
3 cloves
Barley
40 g, pearl
Lemons
2 tbsp, zest, grated
Ginger
1 tsp, freshly grated
Nutmeg
Salt
Pepper
freshly ground
Minced meat
100 g
Breadcrumbs
2 tbsp
Eggs
1
Preparation
How to make a kale soup with meat dumplings, pearl barely and lemon
- Wash and roughly cut up the kale and sweat in butter.
- Finely chop the garlic, add to the pan and sweat both together for a couple of minutes.
- Add the vegetable stock, then the pearl barley, lemon rind, ginger, a pinch of nutmeg and salt.
- Cover and cook over a low heat until soft.
- Mix the mince with the breadcrumbs and egg and season with salt and pepper.
- Form into dumplings and drop into the soup.
- Cook gently for about 5 minutes, until done.
- Peel the lemons thickly with a knife, removing all the white skin and cut out segments, cutting inside the inner skins.
- Season the soup to taste with pepper and serve garnished with lemon segments.
