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Andouille and Potato SoupFrom chef and author Emeril Lagasse November 10, 2006 
Fall and winter mean soups are especially welcome. Emeril Lagasse brings you some of his favorite soups on Good Morning America.Ingredients Directions 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. Recipe copyright 2006, Emeril Lagasse
Select another recipe from the list at the left or return to Cookin' with Good Morning America Recipes. |
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 Some of our Favorite Soup Recipes  Cold Sendgalese SoupSweet Onion Soup With Fried Cheese TortelliniPotato SoupJoan Lunden's Spicy Chicken Tortilla SoupGolden Lentil Soup with Chicken MeatballsPumpkin SoupQuick StockPotato Spinach SoupPumpkin and Turnip SoupSpicy Roasted Tomato SoupCreamy Butternut Squash SoupCream of Parsnip Soup with Crab Meat and Wild Mushroom RelishBrown Veal StockGet Well Chicken Vegetable SoupOctober Bean and Butternut Squash Soup with Parmigiano and ProsciuttoRoasted Red and Yellow Tomato SoupQuick StockRoasted Butternut Squash SoupIndonesian Chicken Noodle SoupCranberry Bean SoupSpiced Carrot Soup |
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