Kale soup

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Opskrifter på grunnlag av komitéens opgaver – torsdag middag, s. 39 (falt i det fri)

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How to make it

1
Prepare the kale
Trim the kale leaves of any unappetising parts and the toughest stalk, and wash them in plenty of cold water. Chop the kale finely, or put it once through a mincer.
2
Cook the soup
Put the margarine and flour in a pot. Add the finely chopped kale and thin with the stock. Cook for 5 minutes under a tight lid.
3
Serve
Taste to check the seasoning. Serve with fried potato balls.

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