You need (for 4 persons):
- 2 leeks
- 3 carrots
- 1/4 celery
- 500g minced venison
- 2 tablespoons olive oil
- 2 dl pearl barley
- 2 liters of broth
- 300g chopped kale
- 3 cloves garlic
- 2 handfuls of parsley
- Freshly chopped rosemary / thyme
- Grated peel of lemon + a little juice
- Salt / pepper
- 1 teaspoon Cumin
- Chili flakes
Here's how you do it:
Brown the minced venison in plenty of butter, cut leeks, carrots and celery into slices / cubes and add them and saute them with the meat.
Add cumin and stir together.
Add broth and pearl barley and boil the soup and then let the soup simmer under a lid for 30 min.
Rinse / chop the kale - add it to the soup.
Finely chop the garlic and herbs and add them to the soup together with the lemon zest / juice.
Season the soup with salt / pepper, chili and add the chopped parsley at the end.
Serve the soup together with wholemeal bread-.
Good luck and have a tasty meal!
Text and photo: Rene Jantzen