Truffle chowder

Yield: 10 servings

Measure Ingredient
¾ pounds bacon - (abt 10 slices); julienned
2.00 cup chopped onions
1.00 cup chopped celery
1.00 cup diced carrot
1½ teaspoon salt
½ teaspoon cayenne pepper
6.00 bay leaves
¾ cup white truffle flour
4.00 cup sliced assorted exotic mushrooms
7.00 cup chicken stock
1.00 cup extra-black truffle juice
2.00 cup diced white potatoes
1.00 cup half-and-half
½ cup finely-chopped fresh parsley; plus
1 extra chopped parsley; for garnish
¼ teaspoon tabasco pepper sauce
1.00 teaspoon worcestershire sauce
1 drizzle of truffle oil
8.00 parmesan cheese tuiles
1 shaved black truffles

In a large nonstick stock pot, over medium heat, render the bacon for 10 minutes. Add the onions, celery, and carrots. 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 mushrooms and saute for 2 to 3 minutes. Stir in the chicken stock and truffle juice 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 hot sauce and Worcestershire sauce. Simmer the soup for 2 minutes. Ladle the soup in a shallow bowl and garnish with the truffle oil, shaved truffles, tuiles and parsley. This recipe yields 10 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A74 broadcast 11-10-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

11-11-1997

Recipe by: Emeril Lagasse

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