| 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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