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Andouille Sausage Soup

 

75

Yield

12

servngs

Prep

15

min

Cook

1

hrs

Ready

2

hrs

Trans-fat Free, High Fiber
 

Ingredients

½ cup olive oil
½ cup all-purpose flour
2 cups yellow onion
julienned
2 cups white onion
julienned
2 cups red onion
julienned
8 each pearl onions
peeled
*
1 pound andouille
sausage, cut into 1 inch pieces
*
2 tablespoons shallots
minced
2 tablespoons garlic
minced
1 each leeks
white part only, julienned
*
3 each bay leaves
*
1 tablespoons thyme
fresh, chopped
*
1 x salt and black pepper
*
1 pinch cayenne pepper
*
2 ½ quarts chicken broth
*
1 cup Parmesan cheese
grated
½ cup scallions, spring or green onions
chopped
2 cups french bread
cubed, fried in olive oil
*
¼ cup Parmesan cheese
grated
1 tablespoon parsley leaves
finely chopped

Directions

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 507g (17.9 oz)
Amount per Serving
Calories 63554% of calories from fat
 % Daily Value *
Total Fat 38g 59%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 727mg 30%
Total Carbohydrate 18g 18%
Dietary Fiber 5g 21%
Sugars g
Protein 43g
Vitamin A 8% Vitamin C 45%
Calcium 46% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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