| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Bacon; julienned |
| 2 |
c |
Chopped onions |
| 1 |
c |
Chopped celery |
| 1 |
c |
Small diced carrot |
| 1 |
c |
Small diced parsnips |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Cayenne |
| 6 |
|
Bay leaves |
| 3/4 |
c |
All-purpose flour |
| 8 |
c |
Chicken stock |
| 1 |
c |
Diced sweet potatoes |
| 1/4 |
lb |
New potatoes; quartered |
| 1 |
c |
Half and half |
| 1/2 |
c |
Finely chopped parsley |
| 1/4 |
ts |
Tabasco |
| 1 |
ts |
Worcestershire sauce |
|
|
Fried beet chips for garnish |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA05
In a hot stock pot, render the bacon for 5 minutes. Add the onions, celery,
carrots, and parsnips. Saut. for 10 minutes or until the vegetables are
soft and wilted. Season with salt and cayenne. Add the bay leaves. Stir in
the flour and cook for 10 minutes, stirring occasionally. Stir in the
chicken stock. Add the sweet potatoes and potatoes. Bring the liquid up to
a simmer and cook for 15 minutes. Stir in the half and half, parsley,
Tabasco, and Worcestershire sauce. Garnish the soup with fried beet chips.
Yield: 10 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998
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