Andouille & potato soup

Yield: 6 servings

Measure Ingredient
1.00 tablespoon olive oil
2.00 cup chopped onions
1.00 pounds andouille sausage; cut 1 pieces
2.00 tablespoon chopped garlic
2.00 sprigs fresh thyme
2.00 bay leaves
2.00 pounds white potatoes; peeled, diced
1.00 gallon chicken stock
1 salt; to taste
1 freshly-ground black pepper; to taste
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. This recipe yields 6 to 8 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A61 broadcast 11-19-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

11-20-1997

Recipe by: Emeril Lagasse

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