Andouille and Potato Soup
- 1 tb Olive oil
- 2 c Chopped onions
- 1 lb Andouille sausage; cut 1"
- -pieces
- 2 tb Chopped garlic
- 2 Sprigs Fresh thyme
- 2 Bay leaves
- 2 lb White potatoes; peeled,
- -diced
- 1 ga Chicken stock
- Salt; to taste
- Freshly-ground black pepper;
- -to taste
- 1/4 c 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.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A61 broadcast 11-19-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-20-1997
Recipe by: Emeril Lagasse
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.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A61 broadcast 11-19-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-20-1997
Recipe by: Emeril Lagasse
