| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Essnce12 | 6 | servings | |
INGREDIENTS
| 1/2 | lb | Bay scallops -; (1 cup) |
| 1/4 | c | Diced bacon -; (2 oz) |
| 1/2 | c | Small-diced carrot |
| 2 | tb | Minced shallots |
| 1 | c | Peeled; medium-diced baking potatoes |
| 1/2 | ts | Chopped garlic |
| 1 1/2 | c | Light broth or stock |
| 1 | tb | Flour |
| 1 | c | Milk |
| 1/2 | c | Cream |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | tb | Chopped green onions |
INSTRUCTIONS
In a medium soup pot over medium heat, cook the bacon until crisp, remove with a slotted spoon to paper towels to drain. To the bacon fat, add the carrots and shallots and cook for 2 minutes. Add the garlic and potatoes and cook for 1 minute, stirring once or twice. Add the broth, bring to a boil, reduce the heat and simmer for 20 minutes, or until the potatoes are fork tender. In a medium bowl, whisk together the milk, cream and flour until smooth. Add the cream, scallops and green onions to the soup and allow to thicken slightly, about 3 minutes. Season to taste with salt and pepper. This recipe yields 6 soup course portions. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2186 broadcast 08-29-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 11-08-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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