| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Essnce12 |
1 |
servings |
INGREDIENTS
|
|
=== SOUP === |
| 1/4 |
c |
Diced bacon -; (abt 2 oz) |
| 2 |
tb |
Minced shallots |
| 1/2 |
ts |
Minced garlic |
| 1 |
c |
Peeled; medium-diced Idaho potatoes |
| 1 1/2 |
c |
Chicken broth |
| 1 |
c |
Whole milk |
| 1/2 |
c |
Heavy cream |
| 1 |
tb |
Flour |
|
|
Truffle oil; to season |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
| 1 |
c |
Sweet corn kernels |
|
|
=== RELISH === |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Minced shallots |
| 1 1/2 |
c |
Rock shrimp |
| 1 |
tb |
Minced garlic |
| 1/2 |
c |
Shaved green onion |
| 1/2 |
c |
Julienned red and yellow peppers |
|
|
Shaved fresh truffles; if desired |
INSTRUCTIONS
For The Soup: In a soup pot cook the bacon until crisp. Remove, drain and
set aside. To the fat, add the shallots, garlic and potato. Stir and cook
for one minute. Add the broth, bring to a boil, reduce the heat and simmer
for about 20 minutes, or until the potatoes are tender. Combine the milk
and cream, and mix in the flour until smooth. Add to stock. Allow to
thicken slightly, about three minutes. With a hand held mixer puree the
soup until smooth. Add the truffle oil, salt and white pepper; puree. Add
the sweet corn and cook for 3 minutes. For The Relish: Heat the oil in a
saute pan. Add the shallots, rock shrimp and garlic. Saute until the shrimp
are done. Add the green onions and peppers and continue to saute for 2
minutes. Season to taste and garnish with shaved fresh truffles if desired.
This recipe yields ?? servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2256 broadcast 10-07-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-20-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”