Makes 8 servings

Kale purée, step #1:

2 cups mirepoix
2 tablespoons butter
3 tablespoons sliced garlic
2 quarts chicken stock
4 cups kale, shredded
1 cup white wine  

Start with the butter, garlic and mirepoix in a soup pot over medium heat. Stir for 3 minutes. Add chicken stock and kale. Stir on occasion for 10 minutes. Season with salt & pepper to taste. Take off the heat and allow to cool for an hour.

Transfer to a blender and pulse 10 times.

Soup, step #2:

2 cups mirepoix
2 tablespoons butter
3 cups Andouille sausage, sliced into ½ inch chips
2 cups cooked white beans
Juice of 2 lemons, seeds removed
2 cups shredded kale

Add the mirpoix and butter to the soup pot, stir over medium heat for 3 minutes. Next add the Andouille and continue to stir for 3 minutes.

Finally add the previously prepared kale purée , lemon juice, shredded kale, and the beans. Simmer for 20 minutes.

Serve with croutons and herb garnish.