|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 tablespoon||chopped sage|
|1.00 tablespoon||chopped parsley|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
|2.00 tablespoon||brown sugar; (optional)|
|1.00||acorn squash; hollowed out and|
|1||cooked; to use as a serving bowl|
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@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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