Kale and Spinach Soup
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 cups Kale (shredded)
- 2 cups Spinach (shredded)
- ¾ cup Kohlrabi (sliced)
- ½ cup carrots (diced)
- 1.333 cups potatoes (baking, diced)
- 1 clove garlic cloves
- 1 onion
- ¼ cup smoked Bacon
- 2 Tbsps Oil
- ½ cup white wine
- 3 ½ cups Vegetable broth
- 1 tsp lemon juice
- salt
- peppers
- In addition
- 1 cup sandwich white bread (diced)
- 2 Tbsps butter
- 2 Tbsps Crème fraiche
- ¼ cup Parmesan (grated)
Preparation steps
1.
Wash, trim and sort the spinach and the kale and finely shred. Peel the kohlrabi, carrots, potatoes, garlic and onion. Thinly slice the kohlrabi and dice the carrots and the potatoes. Finely chop the onion, garlic and the bacon.
2.
Heat the oil in a large sauce pot and saute the onions, garlic and bacon, stirring continually. Add the kale, spinach and kohlrabi and saute, then pour in the white wine and the vegetable broth. Bring to a boil, then simmer over a low heat for about 20 minutes.
3.
Take about 1/3 of the vegetables out of the pot and put on the side. Finely puree the soup and season to taste with salt, pepper and lemon juice. Put the vegetables back into the soup and warm.
4.
Cut the crusts off the white sandwich bread and cut into small cubes. Melt the butter in a skillet and toss the croutons in the butter until golden brown. Take out of the skillet and season with salt. Spoon the soup into 4 soup bowls, put a few croutons over the top, a spoonful of creme fraiche and serve with a sprinkle of grated Parmesan.
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