Filter
Reset
Sort ByRelevance
Cathy McDuffee Pulkinen
Kale soup
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Additional requirements: hand blender.
-
Wash the kale.
-
Peel the potatoes and cut into small cubes.
-
Peel and chop the onion and the garlic.
-
Fry the potato cubes, onion and garlic in a soup pot with olive oil for two minutes.
-
Add the kale and Italian herbs and let the kale shrink slightly.
-
Add the stock from the pot and add another pot of water twice.
-
Bring to the boil while stirring and boil the soup gently in eight to ten minutes.
-
Knead the minced meat in a bowl with breadcrumbs, salt and pepper into a sticky mixture and turn into penny sized balls.
-
Puree the soup with a hand blender and add the meatballs.
-
Let the soup simmer for another four to six minutes.
-
Serve the soup in large bowls and sprinkle with grated cheese.
-
20 minMain disheggplant, olive oil, (Red onion, garlic, sticking potato, tomato, fresh parsley, Italian spices, Provencal herbs, cream cheese natural, herbal cream cheese,mediterranean aubergine gratin
-
30 minMain disholive oil, onion, risotto rice, Italian, tomato paste, vegetable stock, paprika mix, tuna,tuna risotto with paprika
-
20 minMain dishThe Cecco Linguine n ° 7, onion, chorizo sausage, Cherry tomatoes, soft goat cheese, traditional olive oil, pesto rosso, arugula,linguine with chorizo, tomato and goat cheese
-
40 minMain dishzucchini, large onion, traditional olive oil, thick slice of ham, fresh parsley, chilled hüttenkäse cheese, grated mature cheese, multigrain boulogne breadcrumbs,zucchini stuffed with hüttenkäse and ham
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it