Wash all the vegetables, peel and chop if necessary. One shallot, one carrot, one stalk of celeriac and the kale are reserved.

Cut the bones into smaller pieces and fry them in heated olive oil in a large pot.

Add the garlic, shallots, carrot, celeriac, fennel and bay leaves to the bones. Salt and pepper the ingredients while they are roasting, then cover with cold water and leave the soup to simmer for an hour.

In a large pan, fry the reserved shallots, celeriac and carrots in olive oil, then add the chopped kale leaves and lemon juice. Stir everything together several times, then add the prepared strained soup by ladlefuls.