Green Kale Soup: Vegetarian recipes

No. 8.— Green Kale Soup.

I quart water.

I teaspoon salt.

I dozen peppercorns, and a

suspicion each of mace and

sweet herbs.

2 pounds green kale.
I onion.

1 Spanish ditto.

2 potatoes.

1 ounce butter.

2 teaspoons sago.

Dissolve the butter in a saucepan, and place in
it the onions and potatoes sliced ; then add water,
salt and flavourings, and boil for one hour. In
the meantime prepare the kale by picking ofT all
but the tender middle shoots, trim the stalks and
throw the kale into salt and water ; rinse well and
see that it is all quite free from insects, and boil
separately in salted water for ten minutes. When
the soup has boiled an hour, thicken with the sago
and continue stirring ten minutes, strain, return to
the saucepan. Strain also the kale, place it on a
chopping board and cut small ; add it to the soup,
boil up and serve.

Note, — Any kind of greens may be treated in the
above manner.

Tagged as: cookbook, Green Kale Soup, recipes, vegetarian history