In article >,
Jeßus > wrote:

> I used a mixture of Tuscan (cavolo nero) and Russian Kale, and Kipfler
> spuds, which I thought were ideal for this recipe, all fresh from the
> garden. Used duck fat rather than bother with bacon fat or lard.
>
> For stock I first used some chicken stock, then found it needed much
> more stock... had some venison stock in the kitchen freezer, so added
> that as well (the big freezer is in a shed and I was too lazy to dig
> out more chicken stock...)
>
> This is my result - strictly speaking it still needed a lot more stock
> to make it into 'soup', but I was quite happy with it as it was:
> http://i50.tinypic.com/9iajqw.jpg

That sounds fascinating and looks good! If I can find that type of
Chorizo. Odds are I will have to make my own. <g>

I'd personally substitute swiss chard or fresh spinach for the kale
tho'. Or maybe chinese cabbage or choy. I can get fresh lard but bacon
renderings sounds even better. :-)
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