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8
main-course servingsMedium
Published 1998
Somewhere there must EXIST Creole vegetarians, although I have yet to meet one. If there is, this soup’s for them; otherwise, it’s for me. I like it so much that I have played with two versions (both in this recipe), one with a roux and one without. Try both and tell me which is better.
I’m afraid I don’t have a kale-stem soup, so the leftover stems had best be made into a vegetable dish or added, cut up, to a potage.