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HARDLY  TRADITIONAL







    you’ll need lots of kielbasa and chorizo
    potatoes, diced
    kidney beans, drained gently
    onions coarsely chopped
    kale – torn in reasonable portions (remove the hard parts)
    1 quart of chicken broth
    water
    chicken bouillon cubes
    plenty of oregano and fresh ground pepper

    lastly, separately, clear (white) vinegar

Slice the kielbasa and chorizo into bite size pieces and brown with the onions until the onions are clear.  Add
the chicken broth, bouillon cubes, and kale – you may want to combine all this in a large pot.  Then add the
potatoes and cook.  When done, add the kidney beans which will require almost no cooking.  You’re almost
finished.  Balance with water to taste, getting rid of any overpowering flavors.  In the last 2 minutes add the
oregano & pepper.  Plate it in soup bowls and then at the last minute just before serving, add one tablespoon
of the vinegar to each bowl.  The vinegar is very important because it controls the unique taste.

KALE  SOUP

This recipe is from a popular Portuguese restaurant hidden away on the far end of Commercial Street in it.  
There are no exact measurements, so you’re on your own.  Pretend you’re Portuguese.  No matter how you
disperse them, it’ll turn out great.
Your guests will likely ask for seconds.  The pigs will want thirds, but just shove more bread in front of them
and give them one of your glances – you know which one.