 |
MILANGE OF THE LILY FAMILY AND ANDOUILLE SAUSAGE SOUP
Recipe By :ESSENCE OF EMERIL SHOW #EE2416
Serving Size : Preparation Time :
Categories :New Text Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup olive oil
1/2 cup flour
2 cups julienned yellow onion
2 cups julienned white onions
2 cups julienned red onions
8 pearl onions, -- peeled
1 pound Andouille sausage, -- cut into 1-inch pieces
2 tablespoons minced shallots
2 tablespoons minced garlic
1 leek, white part only, -- julienned
3 bay leaves
1 tablespoons chopped fresh thyme
Salt and pepper
Pinch of cayenne pepper
2 1/2 quarts chicken stock
1 cup grated Parmigiano-Reggiano cheese
1/2 cup chopped green onions
2 cups cubed French bread, fried in olive oil -- until=
golden b
1/4 cup grated Parmigiano-Reggiano cheese
1 tablespoon finely chopped parsley
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
- - - - - - - - - - - - - - - - - -
|
