| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
French |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 1/2 |
c |
Flour |
| 2 |
c |
Julienned yellow onion |
| 2 |
c |
Julienned white onions |
| 2 |
c |
Julienned red onions |
| 8 |
|
Pearl onions,; peeled |
| 1 |
lb |
Andouille sausage,; cut into 1-inch pieces |
| 2 |
tb |
Minced shallots |
| 2 |
tb |
Minced garlic |
| 1 |
|
Leek, white part only,; julienned |
| 3 |
|
Bay leaves |
| 1 |
tb |
Chopped fresh thyme |
|
|
Salt and pepper |
|
|
Pinch of cayenne pepper |
| 2 1/2 |
qt |
Chicken stock |
| 1 |
c |
Grated Parmigiano-Reggiano cheese |
| 1/2 |
c |
Chopped green onions |
| 2 |
c |
Cubed French bread, fried in olive oil; until golden b |
| 1/4 |
c |
Grated Parmigiano-Reggiano cheese |
| 1 |
tb |
Finely chopped parsley |
INSTRUCTIONS
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.
Yield: 8 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE2416
Posted to MC-Recipe Digest V1 #284
Date: Thu, 7 Nov 1996 23:27:07 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“I don’t know why some people change churches; what difference does it make which one you stay home from?”