Recipe by Karen in MA
A staff favorite at Food & Wine Magazine. A lively Pinot Grigio such as the 2003 Luna Napa Valley has enough acidity to tame the spice in this soup.
Top Review by windhorse23
I got a good deal on some andouille sausage, with no particular ideas for using it, so I tried this recipe, mostly because it's low in carbs. It's hard to find low-carb soup recipes that aren't full of cream. I did something I never do--I followed the recipe to the letter, with the exception of adding some cayenne pepper like the first reviewer.<br/>The soup is very tasty and full of stuff. It's almost more stew-like than soupy. But the fact that it just uses broth makes the liquid thin. A little paradox. I was thinking of adding some sliced potato to give it a little more body. <br/>Thanks for the recipe, Karen.
- 1⁄4 cup extra virgin olive oil
- 8 garlic cloves, thinly sliced
- 2 large onions, finely chopped
- 2 tablespoons fresh ginger, minced
- 1 lb andouille sausage, sliced 1/4 inch thick
- 28 ounces Italian plum tomatoes, chopped, juices reserved
- 3 quarts rich turkey stock or 3 quarts low sodium chicken broth
- 3⁄4 lb kale, large stems and ribs discarded, leaves coarsely chopped (8 cups)
- salt & freshly ground black pepper
Directions See How It's Made
- 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 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 heat to medium, simmering until the kale is tender (about 10 minutes).
- Season the soup with salt and pepper and serve, or let cool and freeze (can be frozen for up to 2 months.