Tonight, for the first time ever, one of my made-up recipes was good enough for both Axel and Jon to recommend I write it down. What better way to record it than in a blog post that may remain at the top of my blog for the next two years (see previous blog post). With no further ado, I give you Creamy Chicken and Kale Soup. Unless you have been naughty in which case, "No soup for you!" Creamy Chicken Kale Soup • 2 tablespoons olive oil • 2 chicken breasts • 3 – 4 cups shredded kale (they sell this conveniently pre-shredded nowadays) • 32 ounces chicken stock • 2 cups half and half or milk • 1 stick of butter • ½ cup flour • ¼ cup vermouth (you could use white wine, too) • 2 teaspoons poultry seasoning • 1 teaspoon onion powder • 1 tablespoon white truffle oil (optional) Salt and pepper chicken breasts on both sides. In a large heavy bottomed soup pot, sauté the chicken in the olive oil over medium high heat. Brown on both si...