150gr of minced shallots
2 cloves of minced garlic
fresh ground black pepper
handful of chopped kale
800ml of vegetable broth
15gr of lemon juice
30gr of minced chives
50gr of coarsely chopped walnuts
30gr of butter
Turn heat to low and simmer another 15min.
Add soup and lemon juice to blender.
Heat the butter in a small pan over medium heat. Add the pecans and toast until browned. Ladle soup into bowls and top with pecans and chives. Buon Appetito.