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An unusual combination of ingredients work together quite well in this soup featuring andouille sausage from Pastures A Plenty, a heritage pork from a sustainable Minnesota farm. Chunks of wilted escarole act as like a cabbage-esque bed for the cured sausage, and it all melds together in a tomato-cream broth. While you may have never heard of this soup, you cannot deny its perfect blend of flavors.