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Kale & Andouille Soup

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Ingredients:

1 lb andouille sausage, cut into bite size pieces

1 medium onion, chopped

2 cloves of garlic, minced

salt, pepper and cayenne

8 cups chicken broth

2 large russet potatoes

5 cups kale, stripped off of stem

2-3 cobs of fresh corn, cut kernels off the cob

fish sauce

Instructions:

  1. Brown andouille in soup pot then set aside.

  2. In the same pot, add onion, garlic and stir for 2 or 3 minutes; add salt, pepper and cayenne.

  3. Add broth, a splash of fish sauce and potatoes. Cook until potatoes are done.

  4. Turn down heat and add sausage, kale and corn.

  5. Heat through and serve

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