Andouille Sausage Soup With Kale

Our society under the prince of the power of the air has two objectives. Objective number one is destroy the moral law so that the conscience is misinformed. Train people against what is innately the law that is in their hearts when they’re born, give them a new morality, not the morality of the Bible, not God's law. We want people not to think biblically. We want them freed from that so we’ll construct another morality that will pour that into their lives through every means possible. That’s destructive. And then the second thing that society wants to do orchestrated by the enemy of your souls is to tell you that your conscience is a liar. That what’s wrong with you isn't sin, it’s a lack of...self-esteem. It isn’t that you’re bad; it’s that you’re good and you need to think better of yourself… The guilty conscience isn’t healthy, it shouldn’t be tolerated, switch it off.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

1	lb	Andouille sausage cut into
		bite size pieces
1		Red onion diced
1		Green bell pepper diced
2		Ribs of celery diced
2		Cloves of garlic diced fine
1	t	Red chile flakes
6		Stalks of kale cut into 1"
		strips
2	qt	Turkey stock, or chicken
1	T	Olive oil
		Salt and pepper to taste

INSTRUCTIONS

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 that
used Chorizzo. What really struck me was that 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 hot 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 quart 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 cool the oil but it will quickly re-heat.  Keep stiring
for 2 min. then add the Andouille sausage and cook till  the sausage
starts to brown around the edges and give up some of it's  fat to the
pan. Add the garlic and chile flakes and cook for 2 min.  more stiring
constantly. Add the kale and stir till coated by  everything in the
pan. Add the turkey stock and bring to a boil then  reduce to a simmer
for 20 min. Check seasoning and adjust with salt  and pepper. Posted to
FoodWine Digest by stephen walls  <swalls@FIX.NET> on Jul 5, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 144 Calories From Fat: 121 Total Fat: 13.7g Cholesterol: 0mg Sodium: 23.6mg Potassium: 159.1mg Carbohydrates: 5.6g Fiber: 1.4g Sugar: 1.8g Protein: 1.1g