Milange of the lily family & andouille sausage soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | olive oil |
| ½ | cup | flour |
| 2.00 | cup | julienned yellow onion |
| 2.00 | cup | julienned white onions |
| 2.00 | cup | julienned red onions |
| 8.00 | pearl onions; peeled | |
| 1.00 | pounds | andouille sausage; cut 1 pieces |
| 2.00 | tablespoon | minced shallots |
| 2.00 | tablespoon | minced garlic |
| 1.00 | leek; white part only, julienne | |
| 3.00 | bay leaves | |
| 1.00 | tablespoon | chopped fresh thyme |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1.00 | pinch | cayenne pepper |
| 2½ | quart | chicken stock |
| 1.00 | cup | grated parmigiano-reggiano cheese |
| ½ | cup | chopped green onions |
| 1 | === garnish === | |
| 2.00 | cup | cubed french bread; fried in olive oil |
| 1 | until golden brown | |
| ¼ | cup | grated parmigiano-reggiano cheese |
| 1.00 | tablespoon | finely-chopped parsley |
Directions
In a large saucepan, combine the olive oil and flour. Stirring constantly cook for about 10 minutes for a blond roux. Stir in the onions and cook for about 10 minutes or until the onions are golden.
Add the andouille, shallots, garlic, leeks, bay leaves, and thyme.
Season with salt, pepper, and cayenne. Stir in the broth and bring the liquid up to a boil and reduce to a simmer. Simmer the soup for about 1 hour. Skim the soup occasionally to remove any fat that rises to the top. Remove the bay leaves. Stir in the grated cheese and green onions. Ladle the soup in a shallow bowl. Garnish the soup with the croutons, cheese, and parsley. This recipe yields 8 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2416 broadcast 07-21-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
10-04-1997
Recipe by: Emeril Lagasse
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