| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Essnce12 | 4 | servings | |
INGREDIENTS
| 1/4 | c | Diced bacon |
| 1 | tb | Oil |
| 3 | tb | Flour |
| 1 | c | Thinly-sliced leeks |
| 3 | c | Peas; preferably fresh |
| 1 | qt | Light stock |
| 1/4 | c | Heavy cream |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | tb | Diced red pepper; for garnish |
INSTRUCTIONS
In a soup pot cook bacon until crispy, remove to paper towels to drain, and reserve for garnish. Add oil and flour to pot and cook for 3 minutes, stirring. Add leeks and cook 3 minutes. Add peas, and stock. Bring to a boil, reduce heat and simmer for 30 minutes Using an immersion blender, puree soup in the pot; or pour soup into a food processor or blender, process until smooth and return to pot. Stir in cream and adjust seasonings to taste. Ladle soup into a warm tureen and serve garnished with bacon and red peppers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2136 broadcast 04-08-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 04-18-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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