Melange Of The Lily Family And Andouille Sausage Soup Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
770
FAT
121%
CHOL
26%
SOD
109%

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Ingredients for 8 servings

1 tablespoon chopped fresh thyme

8 pearl onions, peeled

1/2 cup chopped green onions

1 cup grated Parmigiano-Reggiano cheese, plus 1/4 cup for garnish

2 tablespoons minced garlic

1/2 cup olive oil

1/2 cup flour

Salt and pepper

2 tablespoons minced shallots

Pinch of cayenne pepper

1 pound Andouille sausage, cut into 1-inch pieces

3 bay leaves

2 cups julienned red onions

1 leek, white part only, julienned

2 cups julienned yellow onions

2 1/2 quarts chicken stock

2 cups cubed French bread, fried in olive oil until golden brown

2 cups julienned white onions

1 tablespoon finely chopped parsley

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