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Green Kale Soup (Grønkaalssuppe)

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“From Aebleskiver and More - A Sampling of Danish Recipes by Lisa Steen Riggs. Number of servings is a guestimate. Also, the recipe does not indicate what to do with the meat once you have removed it from the kettle and strained the broth. Should you add it back in? I would, but I like meaty soup. I guess it's up to you.”
READY IN:
2hrs 30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cover meat and beef bone with water; bring to a boil and cook on low for 60 - 90 minutes. Skim as necessary.
  2. Add leeks or onions, salt, and celery and parsley tied together in a swag.
  3. When meat is tender, remove to a platter.
  4. Strain broth; return to kettle and add barley, diced potatoes, and carrots.
  5. Cook until vegetables are almost tender.
  6. Add kale about 20 minutes before other vegetables are fully cooked.
  7. Serve hot with warm, crusty bread.

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