Name: Andouille and Collard Greens Soup with Cornmeal
Yield: 4 Servings
Ingredients: 3 tablespoons olive oil, plus more for drizzling; 8 ounces andouille sausage, sliced in half lengthwise, then crosswise ½ inch thick; 1 medium onion, chopped; 6 garlic cloves, smashed; ½ teaspoon crushed red pepper flakes, plus more for serving; ½ cup fine-grind cornmeal; 4 cups (or more) low-sodium chicken broth; 1 bunch collard greens, ribs and stems removed, leaves torn (about 8 cups); 1 teaspoon fresh lemon juice; 2 teaspoons distilled white vinegar; 4 large eggs; Kosher salt

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Gentl & Hyers

Cornmeal thickens this soup and gives it a silky texture, and the combination of smoky andouille and greens packs in more flavor than you could imagine from a one-hour recipe cook time.

Recipe notes