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.

Cookbook Profile

Grønkclsuppe (Denmark)

Kale Soup with Poached Egg

Serves 4


Amount (Measure) Ingredient


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.


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This page created September 2008