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Wild Pea and Kale Soup

  • 2 cups raw wild peas, shelled (or use frozen green peas)
  • 2 cups unsalted, homemade bone broth (I used grass-fed beef bone broth with the fat - see notes)
  • ½ tsp sea salt
  • 3 leaves lacinato kale
  • optional, leftover slow cooked beef roast
  • optional, wild sorrel leaves for garnish

Instructions

  1. In a medium pot, bring bone broth to a gentle boil. Add peas and cook for 10 minutes.
  2. Add kale and salt. Cook for an additional 5 minutes.
  3. Puree soup (I like to use an immersion blender) and serve with optional toppings.

Recipe Notes

Here's a tutorial for making bone broth.