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 \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@...
11-20-1997
Recipe by: Emeril Lagasse
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