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Ingredients
- 2 Tablespoons Cooking Fat
- 2 whole Leeks, White And Pale Green Parts Sliced
- 4 cups Broth
- 3 cups Kale, Chopped
- 3 Eggs, Beaten
- Salt And Pepper, to taste
Method
- 1. In a heavy pot over medium heat, melt the cooking fat and saute the leeks until soft.
- 2. Add the broth and increase the heat to bring to a vigorous boil. Add the kale and return to a boil.
- 3. When the kale is just tender, drizzle in the beaten eggs, allowing to cook for a minute before stirring to break up egg strands. This will thicken the soup slightly.
- 4. Season with salt and pepper and serve steaming hot, with a chunk of crusty bread if you wish.
