Yield: 4 servings
Measure | Ingredient |
---|---|
½ cup | chopped bacon |
1.00 cup | sliced leeks |
1.00 cup | cubed red-skin potatoes |
1.00 cup | cubed acorn squash |
1.00 cup | cubed butternut squash |
1.00 cup | cubed pumpkin |
1.00 quart | mild stock |
1.00 cup | cream |
1.00 tablespoon | chopped sage |
1.00 tablespoon | chopped parsley |
1 \N | salt; to taste |
1 \N | freshly-ground black pepper; to taste |
2.00 tablespoon | brown sugar; (optional) |
1.00 \N | acorn squash; hollowed out and |
1 \N | cooked; to use as a serving bowl |
1 \N | (optional) |
In a large soup pot cook bacon slowly to render fat. When bacon is crisp and brown remove with a slotted spoon to paper towels to drain; set aside for garnish. In bacon fat saute leeks for 3 minutes. Add potatoes, squash and pumpkin. Cook, stirring, 5 minutes. Add stock and bring to a boil; reduce heat and simmer 30 to 40 minutes or until vegetables are tender. Add cream and herbs. Season to taste with salt and pepper; add brown sugar if desired. To serve, spoon into hollowed-out squash or warmed tureen and garnish with bacon. This recipe yields 4 to 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-103 broadcast 01-05-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
03-20-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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