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CATEGORY CUISINE TAG YIELD
Meats, Dairy Essnce12 1 Servings

INGREDIENTS

=== SOUP ===
1/4 c Diced bacon -, abt 2 oz
2 T Minced shallots
1/2 t Minced garlic
1 c Peeled, medium-diced Idaho
potatoes
1 1/2 c Chicken broth
1 c Whole milk
1/2 c Heavy cream
1 T Flour
Truffle oil, to season
Salt, to taste
Freshly-ground white pepper
to taste
1 c Sweet corn kernels
=== RELISH ===
2 T Olive oil
2 T Minced shallots
1 1/2 c Rock shrimp
1 T Minced garlic
1/2 c Shaved green onion
1/2 c Julienned red and yellow
peppers
Shaved fresh truffles, if
desired

INSTRUCTIONS

For The Soup: In a soup pot cook the bacon until crisp. Remove, drain
and set aside. To the fat, add the shallots, garlic and potato. Stir
and cook for one minute. Add the broth, bring to a boil, reduce the
heat and simmer for about 20 minutes, or until the potatoes are
tender. Combine the milk and cream, and mix in the flour until  smooth.
Add to stock. Allow to thicken slightly, about three minutes.  With a
hand held mixer puree the soup until smooth. Add the truffle  oil, salt
and white pepper; puree. Add the sweet corn and cook for 3  minutes.
For The Relish: Heat the oil in a saute pan. Add the  shallots, rock
shrimp and garlic. Saute until the shrimp are done.  Add the green
onions and peppers and continue to saute for 2 minutes.  Season to
taste and garnish with shaved fresh truffles if desired.  This recipe
yields ?? servings.  Recipe Source: ESSENCE OF EMERIL with Emeril
Lagasse From the TV FOOD  NETWORK - (Show # EE-2256 broadcast
10-07-1996) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com  11-20-1996  Recipe by: Emeril Lagasse  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1464
Calories From Fat: 749
Total Fat: 85.1g
Cholesterol: 182.6mg
Sodium: 3412.9mg
Potassium: 3480.7mg
Carbohydrates: 147.7g
Fiber: 21.2g
Sugar: 29.9g
Protein: 39.8g


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