Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Marcia Kiesel
November 2004

Gallery

Credit: © Frances Janisch

Recipe Summary test

active:
30 mins
total:
45 mins
Yield:
12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Make Ahead

The soup can be frozen for up to 1 month.

Notes

Andouille is a spicy smoked pork sausage that is traditionally added to Louisiana specialties like gumbo and jambalaya. Aidells' Cajun Style Andouille sausage is a great choice and is available in many supermarkets.

Suggested Pairing

A lively Pinot Grigio from Napa Valley has enough acidity to tame the spice in this soup.

Advertisement