| Ingredients: 1 Tablespoon(s) Olive oil 2 Cup(s) Chopped onions 1 Pound(s) Andouille sausage, cut 1" pieces 2 Tablespoon(s) Chopped garlic 2 Sprigs fresh thyme 2 Bay leaves 2 Pound(s) White potatoes, peeled diced 1 (s) Chicken stock Salt, to taste Freshly-ground black pepper to taste 1/4 Cup(s) Chopped parsley |
Directions:
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 Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 440 Calories From Fat: 93 Total Fat: 10.2g Cholesterol: 19.2mg Sodium: 998.5mg Potassium: 1397.8mg Carbohydrates: 67.1g Fiber: 4.8g Sugar: 22.7g Protein: 19.6g |