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Ingredients
- 1 lb Andouille sausage cut into bite size pcs
- 1 sm Red onion diced
- 1 sm Green bell pepper diced
- 2 x Ribs of celery diced
- 2 x Cloves of garlic diced fine
- 1 tsp Red chile flakes
- 6 stalk of kale cut into 1" strips
- 2 quart Turkey stock (or possibly chicken)
- 1 Tbsp. Extra virgin olive oil Salt and pepper to taste
Directions
- 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 which used Chorizzo.
- What really struck me was which 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 warm 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 qt 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 cold the oil but it will quickly re-heat. Keep stiring for 2 minutes.
- then add in the Andouille sausage and cook until the sausage starts to brown around the edges and give up some of it's fat to the pan. Add in the garlic and chile flakes and cook for 2 minutes. more stiring constantly. Add in the kale and stir until coated by everything in the pan. Add in the turkey stock and bring to a boil then reduce to a simmer for 20 minutes. Check seasoning and adjust with salt and pepper.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2610g | |
| Calories 1774 | |
| Calories from Fat 1302 | 73% |
| Total Fat 144.36g | 180% |
| Saturated Fat 51.76g | 207% |
| Trans Fat 0.0g | |
| Cholesterol 345mg | 115% |
| Sodium 6387mg | 266% |
| Potassium 3125mg | 89% |
| Total Carbs 26.69g | 7% |
| Dietary Fiber 11.0g | 37% |
| Sugars 9.05g | 6% |
| Protein 85.92g | 137% |
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