Tomato and Sausage Soup (Emeril Lagasse) |
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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Ingredients:
2 slices bacon, diced |
4 ounces linguica, finely chopped |
4 ounces linguica, sliced 1/4-inch thick |
4 ounces chorizo, finely chopped |
4 ounces chorizo, sliced 1/4-inch thick |
1 cup chopped red onions |
2 teaspoons essence, recipe follows |
1/8 teaspoon crushed red pepper |
1 tablespoon chopped garlic |
1 bay leaf |
4 cups chopped peeled and seeded tomatoes |
3 cups chicken stock |
salt and freshly ground black pepper |
1/4 cup chopped fresh cilantro leaves |
crusty bread |
Directions:
1. In a large saucepan or stock pot, fry the bacon over medium-high heat for 2 minutes. Add the chopped and sliced sausages and cook with the bacon until the fat is rendered and all the meat is browned, about 5 minutes. Add the onions, Essence, and crushed red pepper and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the bay leaf, tomatoes and stock and stir to combine. Bring to a boil, reduce the heat and simmer for 30 minutes. Season, to taste, with salt and freshly ground black pepper. Garnish with cilantro and serve with crusty bread.
2. Essence (Emeril's Creole Seasoning):
3. 2 1/2 tablespoons paprika
4. 2 tablespoons salt
5. 2 tablespoons garlic powder
6. 1 tablespoon black pepper
7. 1 tablespoon onion powder
8. 1 tablespoon cayenne pepper
9. 1 tablespoon dried leaf oregano
10. 1 tablespoon dried thyme
11. Combine all ingredients thoroughly and store in an airtight jar or container.
12. Yield: about 2/3 cup
13. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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