Ingredients: .
2-3
litres chicken stock
4-5 large carrots
1 small turnip
1 large leek
1 onion
2-3 stalks of kale or a winter green vegetable
1 bunch of parsley
50-75
grams broth mix (whole peas, split peas,
yellow peas, barley)
.
.
Soak the broth mix in
water overnight and rinse
thoroughly. Place stock in a large pan and add the broth mix. Bring to
the boil and simmer gently.
Prepare carrots and
turnip by
dicing into small
cubes. Slice leeks thinly and dice onion finely. add vegetables to the
large pan and simmer for 2-3 hours. Chop the curly part of the kale and
chop the parsley. add the cale and the parsley to the broth and simmer
for a further 10-15 minutes.
Serve hot.
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