wilkes

i made this soup last night, very good! I also made jalapeno cornbread to go with it, yummy.

http://www.foodnetwork.com/...

6-8

info how many servings does that cover? :D

That sounds really really tastey :D

This is from Chef Emeril Lagasse's book TV Dinners:

1 tablespoon olive oil
2 cups chopped yellow onion
salt & black pepper to taste
1 pound Andouille or other smoked sausage cut into 1/2" slices
2 tablespoons chopped garlic
2 sprigs fresh thime
2 Bay leaves
2 pounds Idaho potatoes peeled & diced
16 cups chicken stock
1/4 cup chopped fresh parsley leaves

Heat the oil in a large soup pot over medium heat. Add the onions, season with salt/pepper, and cook stirring, for 2 minutes. Add the sausage and cook, stirring, for 2 minutes more. Stir in the garlic, thyme and Bay leaves. Add the potatoes and stock bring to a boil, then reduce the heat to medium low and simmer, uncovered, for 30 minutes. Season again if necessary, and add the parsley. Remove the Bay leaves and serve hot.

YUM YUM!!!!!!!!
:D :D :D