Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | === SOUP === |
| ¼ cup | Diced bacon -; (abt 2 oz) |
| 2 tablespoons | Minced shallots |
| ½ teaspoon | Minced garlic |
| 1 cup | Peeled; medium-diced Idaho potatoes |
| 1½ cup | Chicken broth |
| 1 cup | Whole milk |
| ½ cup | Heavy cream |
| 1 tablespoon | Flour |
| \N \N | Truffle oil; to season |
| \N \N | Salt; to taste |
| \N \N | Freshly-ground white pepper; to taste |
| 1 cup | Sweet corn kernels |
| \N \N | === RELISH === |
| 2 tablespoons | Olive oil |
| 2 tablespoons | Minced shallots |
| 1½ cup | Rock shrimp |
| 1 tablespoon | Minced garlic |
| ½ cup | Shaved green onion |
| ½ cup | Julienned red and yellow peppers |
| \N \N | Shaved fresh truffles; if desired |
For The Soup: In a soup pot cook the bacon until crisp. Remove, drain and set aside. To the fat, add the shallots, garlic and potato. Stir and cook for one minute. Add the broth, bring to a boil, reduce the heat and simmer for about 20 minutes, or until the potatoes are tender. Combine the milk and cream, and mix in the flour until smooth. Add to stock. Allow to thicken slightly, about three minutes. With a hand held mixer puree the soup until smooth. Add the truffle oil, salt and white pepper; puree. Add the sweet corn and cook for 3 minutes. For The Relish: Heat the oil in a saute pan. Add the shallots, rock shrimp and garlic. Saute until the shrimp are done. Add the green onions and peppers and continue to saute for 2 minutes. Season to taste and garnish with shaved fresh truffles if desired.
This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2256 broadcast 10-07-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-20-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.