Andouille and potato soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 2 | cups | Chopped onions |
| 1 | pounds | Andouille sausage, cut into |
| 1 | Inch pieces | |
| 2 | tablespoons | Chopped garlic |
| 2 | Sprigs of fresh thyme | |
| 2 | Bay leaves | |
| 2 | pounds | White potatoes, peeled and |
| Diced | ||
| 1 | gallon | Chicken stock |
| Salt and black pepper | ||
| ¼ | cup | Chopped parsley |
Directions
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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