| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Stick butter |
| 1 |
c |
Diced bacon |
| 1 |
c |
Sliced yellow onions |
| 1 |
c |
Sliced red onions |
| 1 |
c |
Sliced white onions |
| 1 |
c |
Sliced shallots |
| 1 |
c |
Sliced leek whites |
| 1 |
c |
Sliced scallions; (white parts only) |
| 3/4 |
c |
Flour |
| 6 |
c |
Light chicken stock |
| 1 |
c |
Cream |
|
|
Salt and pepper |
| 3 |
ts |
Snipped chives,; for garnish |
INSTRUCTIONS
Heat butter in a large saucepan, add bacon and cook until fat renders and
bacon is crispy. Remove bacon with a slotted spoon, drain on paper towels
and set aside for garnish. To bacon fat add yellow, red, and white onions
and shallots. Cook until they begin to wilt. Add leeks and scallions and
cook for 3 minutes. Dust flour over, and stir and cook until flour turns
golden. Add stock, bring to a boil and reduce heat. Simmer for 30 minutes.
Add cream and season to taste with salt and pepper. Pour about one-third of
soup and solids into a blender or food processor and puree, or pulse with
an immersion blender. Reheat and serve garnished with bacon and chives.
Garnish with a spoonful of onion marmalade, if desired.
Yield: 4 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE2154
Posted to MC-Recipe Digest V1 #266
Date: Mon, 28 Oct 1996 22:06:23 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”