Recipe - Andouille And Potato Soup

1 tablespoon Olive oil
2 cup Chopped onions
1 pound Andouille sausage; cut 1"
pieces
2 tablespoon Chopped garlic
2 Sprigs Fresh thyme
2 Bay leaves
2 pound White potatoes; peeled,
minced
1 ga Chicken stock
Salt; to taste
Freshlyground black pepper;
to taste
One fourth cup Chopped parsley

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.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A61 broadcast 11191997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11201997

Recipe by: Emeril Lagasse