Yield: 6 servings
|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 \N||sprigs fresh thyme|
|2.00 \N||bay leaves|
|2.00 pounds||white potatoes; peeled, diced|
|1.00 gallon||chicken stock|
|1 \N||salt; to taste|
|1 \N||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@...
Recipe by: Emeril Lagasse
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