Prepare the kale, rinse, chop in a hand blender or cut very. Put in the clear soup with the prepared, chopped leek and a little bit of celery greens. Cook at low temperature for 15 minutes. Add the barley and cook again for 10 minutes. Season with sugar, nutmeg and a trace of ground cloves. Cut the bacon into thin strips, add raw or fried.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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