Milange of the Lily Family and Andouille Sausage Soup

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Milange of the Lily Family and Andouille Sausage Soup Ingredients

1/2 c Olive oil	3 Bay leaves
1/2 c Flour	1 tb Chopped fresh thyme
2 c Julienned yellow onion	Salt and pepper
2 c Julienned white onions	Pinch of cayenne pepper
2 c Julienned red onions	2 1/2 qt Chicken stock
8 Pearl onions,; peeled	1 c Grated Parmigiano-Reggiano
1 lb Andouille sausage,; cut into	1/2 c Chopped green onions
2 tb Minced shallots	2 c Cubed French bread, fried in
2 tb Minced garlic	1/4 c Grated Parmigiano-Reggiano
1 Leek, white part only,;	1 tb Finely chopped parsley

Instructions for Milange of the Lily Family and Andouille Sausage Soup

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

Main Ingredient: SoupCuisine: Uncategorized