Kale soup with bacon dumplings

Name: Kale soup with bacon dumplings
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 500 g cleaned kale; 7-10 Tbsp salt, white pepper; 150 g streaky smoked bacon; 2 large onions; 250 g potatoes, 2 tablespoons oil; 4 TSP Vegetable broth (instant); 1/2 (100 g) Package; 100 g Whipped cream

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

500 g cleaned kale
7-10 Tbsp salt, white pepper
150 g streaky smoked bacon
2 large onions
250 g potatoes, 2 tablespoons oil
4 TSP Vegetable broth (instant)
1/2 (100 g) Package
100 g Whipped cream

Directions

1
Sort the kale and pluck from the thick ribs. Wash thoroughly. Blanch in plenty of boiling salted water in portions for about 3 minutes. Drain, let cool down a little and chop coarsely
2
Finely dice the bacon. Peel and chop the onions. Potatoes peel, roughly dice. Leave bacon in hot oil until crispy. Fry onions in it until transparent. Take out half of it
3
Briefly fry the potatoes and kale in the hot bacon fat. Pour on 1-1 1/4 l water, stir in broth. Bring to the boil, cover and simmer for 20-30 minutes
4
Add the rest of the onion mixture, except for 2 tbsp, to 1/4 l of cold water. Stir in dumpling powder. Leave to swell for about 10 minutes. Shape approx. 24 walnut-sized dumplings with moistened hands. Cook in portions in plenty of boiling salted water at low heat for about 10 minutes. Lift out
5
Pour cream into the cabbage. Puree everything finely. Season the soup with salt and pepper. Arrange the dumplings with the soup and sprinkle with the remaining onion mixture