Another "staff favorite" recipe from Food & Wine and some local andouille sausage.
- 1/4 cup extra-virgin olive oil
- 8 garlic cloves, thinly sliced
- 2 large onions, finely chopped
- 2 tablespoons minced fresh ginger
- 1 pound andouille sausages, sliced 1/4 inch thick
- One 28-ounce can Italian plum tomatoes, chopped, juices reserved
- 3 quarts low-sodium chicken broth
- 3/4 pound kale, large stems and ribs discarded, leaves coarsely chopped (8 cups)
- Salt and freshly ground pepper
- Heat the olive oil in a large soup pot. Add the garlic and onions and cook over moderate heat, stirring occasionally, until softened, about 12 minutes. Add the ginger and andouille and cook for 5 minutes, stirring occasionally. Add the tomatoes and their juices; bring to a boil. Add the stock and kale; return to a boil.
- Reduce the heat to moderate and simmer the soup until the kale is tender, about 10 minutes. Season the soup with salt and pepper and serve, or let cool and freeze.
Recipe Notes: This soup can be frozen for up to 1 month.
My Notes: This was an easy soup to make, aside from lots of onion chopping. I am learning I am not a huge fan of andouille, so I would personally omit it or use kielbasa next time.
If you like andouille, check out French Quarter Potatoes with Andouille-- one of Tim's favorites.
Tim's Rating: 8/10
Liz's Rating: 8/10