CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Meats |
|
October 199 |
1 |
servings |
INGREDIENTS
2 |
sl |
Lean bacon; chopped fine |
1 |
|
Leek; (about 1 pound), |
|
|
; halved lengthwise, |
|
|
; sliced thin |
|
|
; crosswise, and |
|
|
; washed well |
1/2 |
c |
Finely chopped seeded tomato |
3/4 |
ts |
Finely chopped fresh tarragon leaves or |
|
|
; 1/4 teaspoon crumbled dried |
1/3 |
c |
Half-and-half |
1/3 |
c |
Chicken broth |
INSTRUCTIONS
In a skillet cook the bacon until it is crisp and transfer it to paper
towels to drain. In the fat remaining in the skillet cook the leek,
covered, over moderately low heat, stirring occasionally, for 10
minutes, or until it is softened, and stir in the tomato, the
tarragon, the half-and-half, the broth, and salt and pepper to taste.
Bring the liquid to a boil,cook the mixture over moderate heat,
stirring occasionally, for 5 minutes, or until it is thickened, and
stir in the bacon.
Serves 2.
Gourmet October 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus welcomes you back”