| 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 - jpmd44a@prodigy.com
11-08-1996
Recipe by: Emeril Lagasse
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