| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Essnce09 |
6 |
servings |
INGREDIENTS
| 1/2 |
lb |
Bacon |
| 1 |
md |
Onion; diced |
| 1 |
tb |
Minced garlic |
| 6 |
c |
Chicken stock |
| 2 1/2 |
lb |
Idaho potatoes; peeled, diced large |
| 1 |
|
Bouquet garni |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
| 1/2 |
c |
Cream |
|
|
=== FOR THE FRITTERS === |
| 1 |
c |
Mashed potatoes; in spreadable form |
| 1 1/2 |
c |
Flaked salt cod; after soaking for 3 |
|
|
Days; then rinsed, flaked |
| 1 |
|
Egg |
| 1 |
tb |
Chopped parsley |
| 2 |
tb |
Minced onions |
| 1 |
ts |
Minced garlic |
| 1 |
ts |
Baking powder |
| 1 |
c |
Milk – (about); to constitute |
| 1 |
c |
Flour – (about); to bind |
|
|
Bayou Blast; see * Note |
| 2 |
tb |
Chopped parsley |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
Preheat the fryer. In a stock pot, render the bacon until crispy. Remove
the bacon and reserve for garnish. In the bacon fat, saute the onions,
about 3 to 4 minutes. Stir in the garlic. Add the stock, potatoes, and
garni. Bring the liquid up to a boil and reduce to a simmer. Simmer for
about 20 minutes or until the potatoes are tender. Discard the bouquet
garni. Remove from the heat. Using a hand-held mixer puree the potatoes
until smooth. Finish the soup with the cream. Season with salt and pepper.
Return the soup to the stove and bring up to a simmer. For the fritters: In
a mixing bowl, combine the mashed potatoes, salt cod, egg, parsley, minced
onions, garlic and baking powder. Add enough milk and flour to form a
batter. (The batter should be firm enough to spoon into hot grease and form
a ball-like shape.) Spoon one tablespoon at a time into the hot grease. Fry
the fritters for 2 to 3 minutes, stirring constantly for overall browning.
Remove from the fryer and drain on a paper-lined plate. Season with Bayou
Blast. Ladle the soup in to shallow bowls. Garnish with the fritters,
crispy bacon and parsley. This recipe yields 6 to 8 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2356 broadcast 05-06-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-04-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”