Truffle chowder

10 servings

Ingredients

QuantityIngredient
¾poundsbacon - (abt 10 slices); julienned
2.00cupchopped onions
1.00cupchopped celery
1.00cupdiced carrot
teaspoonsalt
½teaspooncayenne pepper
6.00bay leaves
¾cupwhite truffle flour
4.00cupsliced assorted exotic mushrooms
7.00cupchicken stock
1.00cupextra-black truffle juice
2.00cupdiced white potatoes
1.00cuphalf-and-half
½cupfinely-chopped fresh parsley; plus
1extra chopped parsley; for garnish
¼teaspoontabasco pepper sauce
1.00teaspoonworcestershire sauce
1drizzle of truffle oil
8.00parmesan cheese tuiles
1shaved black truffles

Directions

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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