Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | diced bacon |
| 1.00 tablespoon | oil |
| 3.00 tablespoon | flour |
| 1.00 cup | thinly-sliced leeks |
| 3.00 cup | peas; preferably fresh |
| 1.00 quart | light stock |
| ¼ cup | heavy cream |
| 1 \N | salt; to taste |
| 1 \N | freshly-ground black pepper; to taste |
| 1.00 tablespoon | diced red pepper; for garnish |
In a soup pot cook bacon until crispy, remove to paper towels to drain, and reserve for garnish. Add oil and flour to pot and cook for 3 minutes, stirring. Add leeks and cook 3 minutes. Add peas, and stock. Bring to a boil, reduce heat and simmer for 30 minutes Using an immersion blender, puree soup in the pot; or pour soup into a food processor or blender, process until smooth and return to pot. Stir in cream and adjust seasonings to taste. Ladle soup into a warm tureen and serve garnished with bacon and red peppers. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2136 broadcast 04-08-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
04-18-1998
Recipe by: Emeril Lagasse
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