Summary

Ingredients

• 750 g kale
• 350 g potato (s)
• 1 onion (s)
• 3 carrot (s)
• 1 clove garlic
• 50 g butter
• 1 tablespoon crème fraîche
• 1 liter vegetable broth, strong
• salt and pepper
• nutmeg

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Instructions

1. Strip the kale from the ribs, wash and blanch in salted water. Peel and roughly dice the potatoes and carrots. Dice the onion and sauté with the chopped garlic in butter. Add the kale, carrots and potatoes, sauté briefly, then add the stock and let everything cook until soft. Purée finely with the hand blender, stir in the crème fraiche, then season with salt, pepper and nutmeg.
2. You can serve all kinds of sausages with it.
3. Another nice option is to put thinly sliced fresh salmon fillet on the plate and then pour the hot soup over it.