Green Kern Soup Ii

1. 1

   Soak green kern in a bowl of water overnight.

2. 2

   Put on soup meat, add carrot, onion, celery, parsley, tomatoes, potato (this is a very flexible recipe -- any vegetable you have on hand will work just fine).

3. 3

   Cover tightly and let simmer over a low heat three or four hours.

4. 4

   Put the green kern on to boil in lightly salted water.

5. 5

   As it boils down, keep adding soup stock from the kettle of soup on the stove, always straining through a fine sieve, until all has been used.

6. 6

   Serve hot as is or strain and garnish with toasted croutons or toasted rye bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.