Milange of the Lily Family and Andouille Sausage Soup
| Yield: | 1 Servings |
| Categories: |
| 1/2 | c | Olive oil |
| 1/2 | c | Flour |
| 2 | c | Julienned yellow onion |
| 2 | c | Julienned white onions |
| 2 | c | Julienned red onions |
| 8 | Pearl onions,; peeled | |
| 1 | lb | Andouille sausage,; cut into 1-inch pieces |
| 2 | tb | Minced shallots |
| 2 | tb | Minced garlic |
| 1 | Leek, white part only,; julienned | |
| 3 | Bay leaves | |
| 1 | tb | Chopped fresh thyme |
| Salt and pepper | ||
| Pinch of cayenne pepper | ||
| 2 1/2 | qt | Chicken stock |
| 1 | c | Grated Parmigiano-Reggiano cheese |
| 1/2 | c | Chopped green onions |
| 2 | c | Cubed French bread, fried in olive oil; until golden b |
| 1/4 | c | Grated Parmigiano-Reggiano cheese |
| 1 | tb | Finely chopped parsley |
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