1 Tablespoon Olive oil
2 Cup Chopped onions
1 Pound Andouille sausage; cut 1" pieces
2 Tablespoon Chopped garlic
2 Sprigs Fresh thyme
2 Bay leaves
2 Pound White potatoes; peeled, diced 1 Gallon Chicken stock Salt; to taste Freshly−ground black pepper; to taste
1/4 Cup Chopped parsley
1/2 Fat; 0 Other Carbohydrates
In a large pot, over medium heat, add the olive oil. When the oil is hot, add the onions and saute for 2 minutes. Season with salt and pepper. Add the sausage and continue to saute for 2 minutes. Stir in the garlic and herbs. Add the potatoes and stock. Bring the liquid to a boil and reduce to a simmer. Simmer the soup for 30 minutes. Add chopped parsley and season the soup with salt and pepper. This recipe yields 6 to 8 servings.
2 Cup Chopped onions
1 Pound Andouille sausage; cut 1" pieces
2 Tablespoon Chopped garlic
2 Sprigs Fresh thyme
2 Bay leaves
2 Pound White potatoes; peeled, diced 1 Gallon Chicken stock Salt; to taste Freshly−ground black pepper; to taste
1/4 Cup Chopped parsley
1/2 Fat; 0 Other Carbohydrates
In a large pot, over medium heat, add the olive oil. When the oil is hot, add the onions and saute for 2 minutes. Season with salt and pepper. Add the sausage and continue to saute for 2 minutes. Stir in the garlic and herbs. Add the potatoes and stock. Bring the liquid to a boil and reduce to a simmer. Simmer the soup for 30 minutes. Add chopped parsley and season the soup with salt and pepper. This recipe yields 6 to 8 servings.
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