Green Kern Soup II
Ready In: 11 hrs
Serves: 6-8
Ingredients
Directions
- Soak green kern in a bowl of water overnight.
- 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).
- Cover tightly and let simmer over a low heat three or four hours.
- Put the green kern on to boil in lightly salted water.
- 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.
- Serve hot as is or strain and garnish with toasted croutons or toasted rye bread.
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