Spicy Andouille, Chickpea & Kale Soup
With the temperatures dropping in New York, Jason and I have been growing an appetite for soup. He has also been craving meat. We haven’t been eating much of it just because we’ve been busy trying to eat the rainbow, but it's times like these where I remind myself that Vitamin B12 can be easily missed on a heavily vegetarian/vegan diet.
I’m no cook and definitely not a recipe developer, but I am phenomenal at finding recipes and following directions :). The brief for myself was to find one that incorporated both some meat and at least one leafy green. So, I landed on Bon Appetit’s Andouille and Collard Greens Soup with Cornmeal recipe which was where I started.
What I loved about the original recipe:
- Robust flavors from the andouille sausage
- Spicy heat from the crushed red pepper flakes
- Heartiness from the cornmeal
- Leafy collard greens
What I wanted to upgrade:
- Lessen the amount of meat but keep the flavor
- Add more textures
- Add more fiber
So, I tried the recipe again with my own spin (see below).
I kept just the right amount of andouille sausage to maintain the bold flavors and supplemented with chickpeas for added heartiness and fiber. I also replaced the collard greens with dinosaur kale because it offered a stiffness for a better bite and texture.
Spicy Andouille, Chickpea & Kale Soup Recipe
Serves 3-4 (between me & Jason... it's 2, LOL)
- 3 tbsp olive oil, plus more for drizzling
- 4 oz andouille sausage, sliced in quartered lengthwise, then crosswise ½ inch thick
- 1½ cups cooked (or canned) chickpeas, unsalted
- 1 medium onion, chopped
- 6 garlic cloves, smashed & minced
- ½-¾ tsp crushed red pepper flakes, plus more for serving
- ½ cup fine-grind cornmeal
- 4 cups low-sodium chicken broth, more if needed
- 1 bunch dinosaur kale, ribs and stems removed, leaves torn (about 6-8 cups)
- ¼ wedge of lemon for fresh lemon juice
- 2 tsp distilled white vinegar
- 3-4 large eggs
- Kosher salt
- Heat olive oil in pot over medium-high heat and brown andouille sausage (~5 minutes).
- Add onion and garlic and sauté well until the onion is translucent (~5 minutes).
- Add red pepper flakes and gradually stir in cornmeal.
- Continue to stir and cook the cornmeal until you smell a toasted aroma and it looks darker but not burtn (~5 minutes).
- Gradually add chicken broth and bring to a simmer.
- Add kale and lemon juice and partially cover pot.
- Reduce heat to a gentle simmer for 35-45 mins, stirring occasionally. In the last 10 minutes, stir in chickpeas and continue to simmer. Soup will be thick and kale will be tender.
- Add more broth if a looser soup is preferred.
- Add salt to taste.
For poached egg:
- Crack 1 egg into a separate small bowl (one that withstand heat in case it touches the hot water).
- Bring pot of water to a rolling boil.
- Add 2 tsp distilled white vinegar.
- Reduce boiling water to a gentle simmer.
- With the handle of a wooden spoon, stir the water and create a whirlpool.
- Gently place the egg into the middle of the whirlpool.
- Continue to stir the outer edge of the whirlpool with the handle of a wooden spoon for about 2½-3 minutes. Yolk should be runny and whites should be cooked.
- Remove egg with a slotted spoon and place into a bowl lined with a paper towel.
- Repeat for remaining eggs.
- Place soup into serving bowls.
- Top with poached eggs, extra red pepper flakes and drizzles of olive oil.