Ron’s Bistro Andouille Tomato Soup

Click on pic to enlarge

Serves 2

1 tbsp veg oil
1 long stick of Andouille sausage cut into ¼ inch coins

½ yellow onion, chopped
2 medium carrots, chopped
1 cloves garlic, pressed
1 leek, rinsed and chopped
1 celery stalk, chopped or New Orleans style substitute chopped green bell

1 medium potato, cut into bite-size cubes
1 can of stewed tomatoes, w/basil crushed in a food processor
1 cup of dry white wine
1 cup of chicken broth or as needed
1 tsp Worcestershire
1 medium bay leaf
S&P to taste

In a cast iron Dutch Oven add the oil and lightly brown the Andouille and remove.

Add the Mirepoix and sauté on low and slow for 15 minutes.
Add the wine and deglaze the pan.
Add the broth, potato, crushed stewed tomatoes, Worcestershire, bay leaf, return the sausage and cook covered on medium low until the potatoes are cooked (~45 minutes).

As of 2/24/23

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