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Potato Soup with Andouille Smoked Sausage

Potato Soup with Andouille Smoked Sausage is a volume 4-9 sep. 2001 recipe made with Onions, Margarine, All Purpose Flour, Unsalted Butter, and Andouille Smoked Sausage. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 cup
• 5 tbsp
• 1/2 cup
• 2 tbsp
• 1 lb
• 1 1/2 qt
• 1 tbsp
• 1 tsp
• 1/2 tsp
• 1/2 tsp

Method (preview)

1. 1

   Place 1 cup of the onions in a bowl.

2. 2

   Have a wooden spoon handy even if you use a metal whisk to make the roux.

3. 3

   Heat the margarine (the traditional recipe would have called for pork lard) in a 2-quart Dutch oven over high heat until hot, 2 to 3 minutes. using a long-handled wooden spoon, gradually stir the flour into the hot margarine.

4. 4

   Cook, whisking constantly or stirring briskly, until roux is medium brown, about 5 minutes, being careful not to let it scorch or splash on your skin.

5. 5

   Remove from heat and with a wooden spoon immediately stir in the reserved 1 cup onions.

6. 6

   Continue stirring until roux stops getting darker, about 3 minutes.

7. 7

   Set aside.

8. 8

   In a large skillet, heat the butter over high heat until half melted.

9. 9

   Add the andouille and cook about 3 minutes, turning andouille and scraping pan bottom occasionally.

10. 10

    Add the remaining 1 cup onions, turn heat to medium, and continue cooking until andouille and onions are well browned, 6 to 8 minutes, stirring and scraping almost constantly.

11. 11

    Remove from heat and set aside.

12. 12

    Bring the stock to a boil in a 4-quart saucepan over high heat.

13. 13

    Add the roux by spoonful to the boiling stock, stirring until roux is blended in before adding more.

14. 14

    Add the reserved andouille and onion mixture (including all the drippings), the parsley, salt, cayenne and black pepper.

15. 15

    Return mixture to boil, stirring constantly.

16. 16

    Reduce heat, cover pan, and simmer about 10 minutes, stirring occasionally.

17. 17

    Now add half the potatoes, re-cover pan, and return to a boil over high heat; then reduce heat and simmer until potatoes are tender, about 20 minutes more, stirring occasionally.

18. 18

    Add the remaining potatoes, return to a boil over high heat, then simmer until all potatoes are tender, about 20 minutes longer, stirring frequently so mixture doesn't scorch.

19. 19

    Remove from heat and serve immediately.

20. 20

    Contributed to the FareShare Gazette by Jennie; 15 September, 2001. www.fareshare.net