Yield: 10 servings
|¾ pounds||Bacon - (abt 10 slices); julienned|
|2 cups||Chopped onions|
|1 cup||Chopped celery|
|1 cup||Diced carrot|
|1 cup||Sweet corn kernels|
|½ teaspoon||Cayenne pepper|
|6 \N||Bay leaves|
|8 cups||Chicken stock|
|2 cups||Diced white potatoes|
|½ cup||Finely-chopped fresh parsley|
|2 pounds||Shucked oysters with liquid|
|¼ teaspoon||Tabasco sauce|
|1 teaspoon||Worcestershire sauce|
|\N \N||A couple of Parmesan cheese tuiles|
|1 tablespoon||Chopped parsley|
In a large non-stick stock pot, over medium heat, render the bacon for 10 minutes. Stir in the onions, celery, carrots and corn. Season the vegetables with salt, cayenne, and bay leaves. Saute for 10 minutes, or until the vegetables are soft and tender. Stir in the flour and cook for 10 minutes, stirring occasionally. Stir in the chicken stock and bring up to a boil. Add the potatoes and simmer for 15 minutes, or until the potatoes are fork tender. Stir in the cream and parsley. Simmer the soup for 5 minutes.
Add the oysters with liquid, hot sauce and Worcestershire sauce. Simmer the soup for 2 minutes, or until the oysters start to curl. Ladle the soup in a shallow bowl and garnish with the tuiles and parsley. This recipe yields 10 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2456 broadcast 12-19-1996) 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.