Cream of kale soup with potato dumplings

Ingredients

Directions

1. 1

   Sort the kale, wash thoroughly and drain. Cut the kale roughly into strips. Peel and finely chop the onions. Cut the bacon into fine cubes as well. Peel potatoes and cut into approx. 1 cm cubes.

2. 2

   Heat oil in a pot and let the bacon in it turn golden brown. Add onions at the end and fry briefly. Take out half of the bacon-onion mixture. Add potatoes and kale to the pot.

3. 3

   Pour in broth and bring to the boil. Cover and cook over medium heat for about 20 minutes. In the meantime, add the remaining bacon-onion mixture for the dumplings, except for about 2 tablespoons, to 1/2 litre of cold water.

4. 4

   Stir in dumpling powder with a whisk and let it swell for 10 minutes. Then form about 48 small dumplings with moistened hands. Put the dumplings into plenty of boiling salted water and let them swell for about 1 minute.

5. 5

   Then let it stand for about 10 minutes at low heat. Pour cream into the kale and puree everything finely. Season soup with salt and pepper and heat up again. Lift the dumplings out of the water with a skimmer and drain well.

6. 6

   Serve the soup with the dumplings in deep plates. Serve sprinkled with some bacon-onion mixture.