| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Essnce12 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Diced tasso |
| 1/4 |
c |
Minced shallots |
| 1 |
tb |
Chopped garlic |
| 2 |
c |
Peeled; 1/2"-diced sweet potatoes |
| 1 |
c |
Chicken stock |
| 1 |
c |
Heavy cream |
| 2 |
c |
Whole milk |
| 2 |
tb |
Flour |
| 1 |
c |
Cooked diced duck meat |
| 3 |
tb |
Chopped chives |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Heat the oil in a soup pot, add the tasso and render about 1 minute. Add
the shallots and continue sauteing for 2 minutes. Add the garlic, sweet
potatoes and chicken stock. Bring to a boil. Cover and cook for about 15
minutes or until the potatoes are tender. Add the cream, milk, flour, to
the soup until it reaches whisking consistency. Cook until the soup begins
to thicken. Add the cooked duck meat and chives. Season to taste. This
recipe yields 4 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.
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