Made the soup as written, then
just braised some kale with tumeric, garlic powder, cinnamon and a touch of cider vinegar to top it with.
The checkout lady was gruff and impatient, already turning to Eric's stuff, which probably looked perverse compared with the girl's, and had come from the new «gourmet» section of the market: organic jalapenos, organic Asian eggplants, organic red bell peppers, a bunch of organic
kale for
braising, two huge organic onions, a tiny bottle of fine Tuscan olive oil, five pounds good flour, French yeast in cakes, a huge chunk of very, very expensive raw - milk Parmesan (Reggiano, of course), two bottles Cotes du Rhone — and not
just any old Cotes du Rhone but Alison's favorite, thirty - four bucks a pop.