Yield: 4 servings
Measure | Ingredient |
---|---|
1 tablespoon | Olive oil |
2 cups | Chopped onions |
1 pounds | Andouille sausage, cut into |
1 \N | Inch pieces |
2 tablespoons | Chopped garlic |
2 \N | Sprigs of fresh thyme |
2 \N | Bay leaves |
2 pounds | White potatoes, peeled and |
\N \N | Diced |
1 gallon | Chicken stock |
\N \N | Salt and black pepper |
¼ 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.
Yield: 6 to 8 servings
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