Andouille Sausage Soup
75
75
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.
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?