|¾ pounds||bacon; julienned|
|2.00 cup||chopped onions|
|1.00 cup||chopped celery|
|1.00 cup||small-diced carrot|
|1.00 cup||small-diced parsnips|
|½ teaspoon||cayenne pepper|
|¾ cup||all-purpose flour|
|8.00 cup||chicken stock|
|1.00 cup||diced sweet potatoes|
|¼ pounds||new potatoes; quartered|
|½ cup||finely-chopped parsley|
|¼ teaspoon||tabasco sauce|
|1.00 teaspoon||worcestershire sauce|
|1||fried beet chips; for garnish|
In a hot stock pot, render the bacon for 5 minutes. Add the onions, celery, carrots, and parsnips. Saute for 10 minutes or until the vegetables are soft and wilted. Season with salt and cayenne. Add the bay leaves. Stir in the flour and cook for 10 minutes, stirring occasionally. Stir in the chicken stock. Add the sweet potatoes and potatoes. Bring the liquid up to a simmer and cook for 15 minutes.
Stir in the half-and-half, parsley, Tabasco, and Worcestershire sauce. Garnish the soup with fried beet chips. This recipe yields 10 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A05 broadcast 01-23-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000
Random recipe of the day