Yield: 4 servings
Measure | Ingredient |
---|---|
2.00 teaspoon | olive oil |
2.00 teaspoon | chopped garlic |
1.00 cup | chopped onions |
½ pounds | carrots; sliced |
½ pounds | parsnips; sliced |
1.00 quart | chicken stock |
¾ cup | half-and-half |
2.00 tablespoon | chopped fresh parsley |
1 \N | chopped chives; to taste |
1 \N | crumbled crisped bacon; for garnish |
In a medium pot heat oil. Add garlic and onion and cook until softened, about 5 minutes. Then add the carrots, parsnips, and chicken stock. Bring to a boil, reduce heat and simmer for 40 minutes. Remove from heat and puree with a hand blender or place in a blender or food processor and puree until smooth. Add the half-and-half, parsley, and chives. When ready to serve, ladle into bowls and garnish with bacon. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2203 broadcast 10-17-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
11-12-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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