Milange Of The Lily Family And Andouille Sausage Soup

Recipe Ingredients

1/2 cup	118ml	Olive oil
1/2 cup	31g / 1.1oz	Flour
2 cups	125g / 4.4oz	Julienned yellow onion
2 cups	125g / 4.4oz	Julienned white onions
2 cups	125g / 4.4oz	Julienned red onions
8		Pearl onions - peeled
1 lb	454g / 16oz	Andouille sausage - cut 1" pieces
2 tablespoons	30ml	Minced shallots
2 tablespoons	30ml	Minced garlic
1		Leek, white part only - julienned
3		Bay leaves
1 tablespoon	15ml	Chopped fresh thyme
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Cayenne pepper
2 1/2		Chicken stock
1 cup	146g / 5.1oz	Grated Parmigiano-Reggiano cheese
1/2 cup	31g / 1.1oz	Chopped green onions
		Garnish
2 cups	474ml	Cubed French bread - fried in olive oil
		Until golden brown
1/4 cup	36g / 1.3oz	Grated Parmigiano-Reggiano cheese
1 tablespoon	15ml	Finely-chopped parsley

Recipe Instructions

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.

This recipe yields 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2416 broadcast 07-21-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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