Andouille Sausage Soup
Yield
12 servngsPrep
15 minCook
1 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
olive oil
|
|
| 118 | ml |
all-purpose flour
|
|
| 473 | ml |
yellow onion
julienned |
|
| 473 | ml |
white onion
julienned |
|
| 473 | ml |
red onion
julienned |
|
| 8 | each |
pearl onions
peeled |
*
|
| 453.6 | g |
andouille
sausage, cut into 1 inch pieces |
* |
| 3E+1 | ml |
shallots
minced |
|
| 3E+1 | ml |
garlic
minced |
|
| 1 | each |
leeks
white part only, julienned |
*
|
| 3 | each |
bay leaves
|
*
|
| 15 | ml |
thyme
fresh, chopped |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | pinch |
cayenne pepper
|
*
|
| 2.5 | quarts |
chicken broth
|
*
|
| 237 | ml |
Parmesan cheese
grated |
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
| 473 | ml |
french bread
cubed, fried in olive oil |
*
|
| 59 | ml |
Parmesan cheese
grated |
|
| 15 | ml |
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.
