Andouille And Potato Soup Recipe - Cooking Index
Andouille And Potato Soup Recipe - Cooking Index
| 1 tablespoon | Olive oil | |
| 2 cups | Chopped onions | |
| 1 lb | Andouille sausage - cut 1" pieces | |
| 2 tablespoons | Chopped garlic | |
| 2 sections | Fresh thyme | |
| 2 | Bay leaves | |
| 2 lbs | White potatoes - peeled, diced | |
| 1 x | Chicken stock | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/4 cup | Chopped parsley |
In a large pot, over medium heat, add the olive oil. When the oil is hot, add the onions and saute for 2 minutes. Season with salt and pepper. Add the sausage and continue to saute for 2 minutes. Stir in the garlic and herbs. Add the potatoes and stock. Bring the liquid to a boil and reduce to a simmer. Simmer the soup for 30 minutes. Add chopped parsley and season the soup with salt and pepper.
This recipe yields 6 to 8 servings.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A61 broadcast 11-19-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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