| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Essnce05 | 10 | servings | |
INGREDIENTS
| Oil; for cooking | ||
| 6 | oz | Smoked bacon; diced small |
| 1 | c | Thinly-sliced onions |
| 1 | c | Grated Granny Smith apple |
| 1 | ts | Dry leaf thyme |
| 1/2 | ts | Caraway seeds |
| 2 | Crushed juniper berries | |
| 3 | c | Fresh sauerkraut; rinsed |
| 2 | c | Chicken stock |
| 1 | c | Grated Idaho potatoes |
| 2 | tb | Unsalted butter |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
Heat 1 tablespoon cooking oil in a large soup pot. Cook bacon until crispy. Add the onion and apple, cook for 4 minutes. Add the thyme, caraway seeds, juniper berries, and kraut. Stir to thoroughly mix. Add the stock and simmer, covered for 5 minutes. Add the potatoes and butter. Stir and cook for 5 more minutes. Season with salt and pepper. This recipe yields 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2253 broadcast 08-01-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 09-03-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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