| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups/stews, Potatoes, Sausage | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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