| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Caprial1 |
1 |
servings |
INGREDIENTS
| 6 |
sl |
Pepper bacon; diced |
| 1 |
tb |
Vegetable oil |
| 1 |
|
Yellow onion; diced |
| 1 |
lg |
Fennel bulb; diced |
| 4 |
|
Cloves garlic; chopped |
| 1 |
tb |
Flour |
| 4 |
c |
Chicken Stock |
| 4 |
lg |
Potatoes; diced |
|
|
Kernels cut from 5 ears corn; (about 2 cups) |
| 1 |
c |
Heavy cream |
| 1/4 |
c |
Cayenne sauce |
|
|
Salt and black pepper to taste |
INSTRUCTIONS
In a very large stockpot, cook diced bacon until crisp. Add vegetable oil
and heat. Add onion, fennel, and garlic and saute until tender, about 2
minutes.
Add flour and stir while cooking for about 1 minute. Slowly add the chicken
stock, whisking constantly to avoid lumps. Add diced potatoes and cook
until barely tender.
Add corn and cream and bring to a boil. Season with cayenne sauce, salt,
and pepper. Serve hot. Use less cayenne sauce if you want a less spicy
soup.
Serves six.
Converted by MC_Buster.
Per serving: 1575 Calories (kcal); 104g Total Fat; (59% calories from fat);
24g Protein; 135g Carbohydrate; 326mg Cholesterol; 8835mg Sodium Food
Exchanges: 7 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 20
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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