| 35 | 36 | 37 | 38 | 39 |
| 1 | 176 | 352 | 527 | 703 |
|
Andouille And Potato Soup
1
2
1
2
2
2
2
1
Tablespoon Olive oil
Cup Chopped onions
Pound Andouille sausage; cut 1" pieces
Tablespoon Chopped garlic
Sprigs Fresh thyme
Bay leaves
Pound White potatoes; peeled, diced
Gallon Chicken stock
Salt; to taste
Freshly−ground black pepper; to taste
1
1
/4 Cup Chopped parsley
/2 Fat; 0 Other Carbohydrates
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.
Servings: 6
Andouille And Potato Soup
9
Page
Quick Jump
|