| 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 - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-18-1998
Recipe by: Emeril Lagasse
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