Spicy Kale Chowder With Andouille Sausage

Total Time
45mins
Prep 15 mins
Cook 30 mins

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.

Ingredients Nutrition

Directions

  1. Heat the olive oil in a large soup pot.
  2. Add the garlic and onions and cook over moderate heat, stirring occasionally, until softened (about 12 minutes).
  3. Add ginger and andouille and cook for 5 minutes, stirring occasionally.
  4. Add the tomatoes and their juices; bring to a boil.
  5. Add the stock and kale; return to a boil.
  6. Reduce heat to medium, simmering until the kale is tender (about 10 minutes).
  7. Season the soup with salt and pepper and serve, or let cool and freeze (can be frozen for up to 2 months.
Most Helpful

5 5

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.

5 5

Very good summer soup. I added an extra onion and a wee bit more garlic. I used 2 packages of frozen kale (market was out of fresh), a couple of dashes of cayenne, and a dollop of goose fat for body. Served with a good red wine & baguette.