GARNISH
Brown the bacon in the soup pot. Remove excess grease. Add the butter,
onions, and celery to the pot with the bacon and cook for 5 minutes over
medium heat. Dust the flour over the vegetables and bacon, cook, stirring
for 3 minutes. Stir in the beer, and then the stock. Bring to a boil,
reduce heat and simmer for 10 minutes. Add the cheese and season with salt
and pepper. Ladle into bowls and serve with chopped parsley and croutons.
This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse >From the TV FOOD
NETWORK - (Show # EE-2249 broadcast 08-08-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
10-16-1996
Recipe by: Emeril Lagasse
Posted to recipelu-digest Volume 01 Number 282 by James and Susan Kirkland
<kirkland@gj.net> on Nov 21, 1997
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