Spicy Kale Chowder with Andouille Sausage

Food & Wine, 2004
Makes 12 servings
    1/4 cup evoo                                                   
    8 cloves garlic thin slice                                     
    2 lg. onions fine chop                                         
    2 tablespoons mince fresh ginger                               
    1 pound andouille sausage slice to 1/4 in pieces               
    28 ounces can Italian plum tomatoes w. juice                   
    3 quarts turkey broth                                          
    3/4 pound kale stemmed, coarse chop (8 c)                      
    Salt and pepper  
                                             
ACTIVE: 30 MIN/TOTAL: 45 MIN

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.

MY NOTES: My own photo.

MXF