Yield: 4 servings
|¼ cup||diced bacon|
|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@...
Recipe by: Emeril Lagasse
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