Kale Soup

Before I started culinary school I had never seen or heard of kale, and I had never seen a quail's egg, needless to say after making Kale soup I have not only seen and heard of them but I also ate for the very first time in my life.  Kale soup is a dish from Denmark and is called Gronkclsuppe.

Kale 1lb
Butter 2 tbsp
1/2 cup Bacon   1/4 diced
1 cup Onion       1/4 diced
3/4 cup Carrots  1/4 diced
2 cups Leeks, white and light green parts, 1/4 inch dice
2 tbsp Flour
5 cups chicken stock
Salt and White Pepper to Taste
4 Quail's Eggs, poached

1. Remove center ribs from kale leaves, wash carefully, blanch, drain well and chop coarsely.
2. Heat butter over medium-low heat, add bacon, and cook until fat has been rendered; do not brown
3. Add vegetables; saute without coloring until soft, 5 to 8 minutes
4. Add flour to make a roux, cook 3 minutes
5. Add stock and cook 10 minutes
6. Add kale; cook until kale is tender, about 20 minutes
7. Adjust seasoning, and place a hot poached egg in the middle of each serving.

Poaching the egg, if you cant get quail's egg a regular egg will do, crack egg in some sarin wrap, pull all for corners of sarin wrap together,(not to tight), tie the end together, and place in a pot of hot hot, 3-5 minutes egg should be ready.