with fresh water and bring to a boil. when the white foam is swirling in the center, i skim it off, turn the fire down to low and simmer with a lid partially off to let some steam out. check them frequently. this batch was done after about 15 minutes this morning. you just have to keep testing them though, the goal is to turn the heat off before they get too mushy or the skins start coming off. add some sea salt to the pot and let them cool in their liquid.
the soup is an easy combination of fresh onions, carrots, garlic, ginger and kale, all found at yesterday’s 