Andouille And Potato Soup
* exported from bigoven * 
 
 
recipe by :emeril lagasse 
serving size :6 
cuisine : 
main ingred. : 
categories :sausage potatoes 
 
amount measure ingredient -- preparation method 
  --------------------------------
1 Tbsp  olive oil
2 cup  chopped onions
1 lb.  andouille sausage --cut 1" pieces
2 Tbsp  chopped garlic
2 sprig  fresh thyme
2   bay leaves
2 lb.  white potatoes --peeled diced
1 gal.  chicken stock
  salt --to taste
  freshlyground black pepper --to taste
1/4 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 
formatted for mastercook by joe comiskey, jpmd...@prodigy.com 
 
 
 
-- 
(ID: 5469) Mirror: rec.food.recipes: Fri, Oct 29, 2004


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