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Recipe Name: Andouille Sausage Soup With Kale Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Pound(s) Andouille sausage cut into
bite size pieces
1 Red onion diced
1 Green bell pepper diced
2 Ribs of celery diced
2 Cloves of garlic diced fine
1 Teaspoon(s) Red chile flakes
6 Stalks of kale cut into 1"
2 Quart(s) Turkey stock, or chicken
1 Tablespoon(s) Olive oil
Salt and pepper to taste
I made this soup at work tonight and thought I'd share the recipe
since it really is outstanding. It's adapted from a recipe I saw that
used Chorizzo. What really struck me was that the kale was really good
in this soup. At my restaurant we make a strong turkey stock for a
means to heat our turkey for hot sandwiches and turkey dinners. This
is what I used but a good chicken stock will work just as well. Heat
the oil in a 1 quart sauce pan over medium high heat. Just as the oil
starts to smoke throw in the onion, bell pepper, celery and stir the
pan. This will cool the oil but it will quickly re-heat. Keep stiring
for 2 min. then add the Andouille sausage and cook till the sausage
starts to brown around the edges and give up some of it's fat to the
pan. Add the garlic and chile flakes and cook for 2 min. more stiring
constantly. Add the kale and stir till coated by everything in the
pan. Add the turkey stock and bring to a boil then reduce to a simmer
for 20 min. Check seasoning and adjust with salt and pepper. Posted to
FoodWine Digest by stephen walls <swalls@FIX.NET> on Jul 5, 1997

Nutrition (calculated from recipe ingredients)
Calories: 144
Calories From Fat: 121
Total Fat: 13.7g
Cholesterol: 0mg
Sodium: 23.6mg
Potassium: 159.1mg
Carbohydrates: 5.6g
Fiber: 1.4g
Sugar: 1.8g
Protein: 1.1g

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