Spicy Kale Chowder With Andouille Sausage - cooking recipe

Ingredients

1/4 cup extra virgin olive oil
8 garlic cloves, thinly sliced
2 large onions, finely chopped
2 tablespoons fresh ginger, minced
1 lb andouille sausage, sliced 1/4 inch thick
28 ounces Italian plum tomatoes, chopped, juices reserved
3 quarts rich turkey stock or 3 quarts low sodium chicken broth
3/4 lb kale, large stems and ribs discarded, leaves coarsely chopped (8 cups)
salt & freshly ground black pepper

Preparation

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 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 heat to medium, simmering until the kale is tender (about 10 minutes).
Season the soup with salt and pepper and serve, or let cool and freeze (can be frozen for up to 2 months.