the appetizer:

International Cuisine by The International Culinary Schools at The Art Institutes, presents recipes from around the world, including Sweet Potato Cake Martinique; Camarones Sofrito (Shrimp in Green Sofrito) Dominican Republic; Kulebiaka (Salmon in Pastry) Russia; Borshch Moskovsky (Borscht, or Moscow-Style Beet Soup) Russia; and Grønkaalssuppe (Kale Soup with Poached Egg) Denmark.



Grønkclsuppe (Denmark)

Kale Soup with Poached Egg

Serves 4


Amount (Measure) Ingredient

  • 1 pound (448 g) kale
  • 2 tablespoons (1 ounce, 28 g) butter
  • 1/2 cup (4 ounces, 112 g) bacon, 1/4 inch (.6 cm) dice
  • 1 cup (4 ounces, 112 g) onion, 1/4 inch (.6 cm) dice
  • 3/4 cup (3 ounces, 84 g) carrots, 1/4 inch (.6 cm) dice
  • 2 cups (8 ounces, 224 g) leek, white and light green parts, 1/4 inch (.6 cm) dice
  • 2 tablespoons, more if necessary flour
  • 4-1/2 cups (34 ounces, 1 liter) chicken stock
  • To taste, salt and white pepper
  • 4 eggs, poached


1. Remove center ribs from kale leaves, wash carefully, blanch, drain well, and chop coarsely.

2. Heat butter over medium-low heat, add bacon, and cook until fat has been rendered; do not brown.

3. Add vegetables; sauté without coloring until soft, 5 to 8 minutes.

4. Add flour to make a roux; cook 3 minutes.

5. Add stock and cook 10 minutes.

6. Add kale; cook until kale is tender, 15 minutes or longer.

7. Adjust seasoning, and place a hot poached egg in the middle of each serving.

  • from:
    International Cuisine
  • by The International Culinary Schools at The Art Institutes
  • American Express Publishing, 2008
  • $29.95; Hardcover: 288 pages
  • ISBN-10: 0470052406
  • ISBN-13: 978-0470052406
  • Recipe repirnted by permission.

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This page created September 2008

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