| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Essnce04 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 3 |
lb |
Chicken; boned, skinned, |
|
|
; fat removed, diced |
|
|
(save the bones and carcass) |
|
|
Emeril's Essence; see * Note |
| 1 1/2 |
c |
Chopped onions |
| 1 |
c |
Chopped celery |
| 1 |
c |
Diced carrots |
| 1/2 |
c |
Chopped green onions |
| 2 |
tb |
Minced garlic |
| 1/4 |
c |
Fresh parsley leaves |
| 2 |
tb |
Chopped fresh basil |
| 4 |
|
Bay leaves |
| 2 |
c |
Assorted chopped fresh vegetables |
|
|
(such has beans; zucchini, yellow squash |
|
|
; or cabbage) |
| 1 1/2 |
c |
Torn spinach leaves; cleaned and stemmed |
| 1 |
pn |
Crushed red pepper |
| 3 |
qt |
Chicken stock |
| 2 |
c |
Cooked fine or broad noodles |
|
|
Chopped chives; for garnish |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
In a large sauce pot, heat the olive oil. Season the chicken with Emeril's
Essence. When the oil is hot, add the chicken, bones and carcass and saute
for about 5 minutes, or until the meat and bones are brown. Add the onions,
celery, carrots, green onions, garlic, parsley, basil, and bay leaves.
Season with Essence. Saute the vegetables for 4 minutes. Add the chopped
vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the
stock and bring the liquid to a boil. Reduce the heat to a simmer,
uncovered, for about 25 minutes. Add the noodles, bring back to a boil, and
simmer for 5 minutes. Remove from the heat and discard the carcass and
loose bones. Reseason with salt and pepper if needed. Ladle the soup in a
bowl and garnish with chopped chives. This recipe yields 1 gallon of soup.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2419 broadcast 12-12-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-15-1997
Recipe by: Emeril Lagasse
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