| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Essnce08 |
10 |
servings |
INGREDIENTS
| 3/4 |
lb |
Bacon – (abt 10 slices); julienned |
| 2 |
c |
Chopped onions |
| 1 |
c |
Chopped celery |
| 1 |
c |
Diced carrot |
| 1 |
c |
Sweet corn kernels |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Cayenne pepper |
| 6 |
|
Bay leaves |
| 3/4 |
c |
Flour |
| 8 |
c |
Chicken stock |
| 2 |
c |
Diced white potatoes |
| 1 |
c |
Half-and-half |
| 1/2 |
c |
Finely-chopped fresh parsley |
| 2 |
lb |
Shucked oysters with liquid |
| 1/4 |
ts |
Tabasco sauce |
| 1 |
ts |
Worcestershire sauce |
|
|
A couple of Parmesan cheese tuiles |
| 1 |
tb |
Chopped parsley |
INSTRUCTIONS
In a large non-stick stock pot, over medium heat, render the bacon for 10
minutes. Stir in the onions, celery, carrots and corn. Season the
vegetables with salt, cayenne, and bay leaves. Saute for 10 minutes, or
until the vegetables are soft and tender. Stir in the flour and cook for 10
minutes, stirring occasionally. Stir in the chicken stock and bring up to a
boil. Add the potatoes and simmer for 15 minutes, or until the potatoes are
fork tender. Stir in the cream and parsley. Simmer the soup for 5 minutes.
Add the oysters with liquid, hot sauce and Worcestershire sauce. Simmer the
soup for 2 minutes, or until the oysters start to curl. Ladle the soup in a
shallow bowl and garnish with the tuiles and parsley. This recipe yields 10
servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2456 broadcast 12-19-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-09-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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