Recipe - Milange Of The Lily Family And Andouille Sausage Soup

One half cup Olive oil
One half cup Flour
2 cup Julienned yellow onion
2 cup Julienned white onions
2 cup Julienned red onions
8 Pearl onions,; peeled
1 pound Andouille sausage,; cut into
1inch pieces
2 tablespoon Minced shallots
2 tablespoon Minced garlic
1 Leek, white part only,;
julienned
3 Bay leaves
1 tablespoon Chopped fresh thyme
Salt and pepper
Pinch of cayenne pepper
2 One half qt Chicken stock
1 cup Grated ParmigianoReggiano
cheese
One half cup Chopped green onions
2 cup Cubed French bread, fried in
olive oil; until golden b
One fourth cup Grated ParmigianoReggiano
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
Recipe By :ESSENCE OF EMERIL SHOW #EE2416

Posted to MCRecipe Digest V1 #284

Date: Thu, 7 Nov 1996 23:27:07 0500

From: Meg Antczak meginny@frontiernet.net