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Andouille Sausage Soup

Ingredients


1 - ½ cup olive oil

2 - ½ cup flour

3 - 2 cups yellow onion, julienned

4 - 2 cups white onion, julienned

5 - 2 cups red onion, julienned

6 - 8 each pearl onions, peeled

7 - 1 pound andouille sausage, cut into 1 inch pieces

8 - 2 tbsp. shallots, minced

9 - 2 tbsp. garlic, minced

10 - 1 leek, white part only, julienned

11 - 3 bay leaves

12 - 1 tbsp. thyme, fresh, chopped

13 - Salt and Black Pepper

14 - 1 pinch cayenne pepper

15 - 2 ½ quarts chicken stock

16 - 1 cup parmigiano-reggiano cheese, grated

17 - ½ cup green onions, chopped

18 - 2 cups French bread, cubed, fried in olive oil

19 - ¼ cup parmigiano-reggiano cheese, grated

20 - 1 tbsp. parsley, finely chopped


Instructions


1 - 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.


2 - 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.


3 - Simmer the soup for about 1 hour. Skim the soup occasionally to remove any fat that rises to the top. Remove the bay leaves.


4 - Stir in the grated cheese and green onions. Ladle the soup in a shallow bowl. Garnish the soup with the croutons, cheese, and parsley.