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
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|Serving Size: 1 Serving (5562g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1100 (38%)|
|Amt Per Serving||% DV|
|Total Fat 122.2g||163 %|
|Saturated Fat 41.2g||206 %|
|Monounsaturated Fat 58.4g|
|Polyunsanturated Fat 15.2g|
|Cholesterol 254mg||78 %|
|Sodium 8946mg||308 %|
|Potassium 5580.6mg||147 %|
|Total Carbohydrate 252.2g||74 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 246.4g|
|Protein 179.8g||257 %|
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Calories per serving: 2866
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