| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Essnce13 |
4 |
servings |
INGREDIENTS
| 1/2 |
c |
Chopped bacon |
| 1 |
c |
Sliced leeks |
| 1 |
c |
Cubed red-skin potatoes |
| 1 |
c |
Cubed acorn squash |
| 1 |
c |
Cubed butternut squash |
| 1 |
c |
Cubed pumpkin |
| 1 |
qt |
Mild stock |
| 1 |
c |
Cream |
| 1 |
tb |
Chopped sage |
| 1 |
tb |
Chopped parsley |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
tb |
Brown sugar; (optional) |
| 1 |
|
Acorn squash; hollowed out and |
|
|
Cooked; to use as a serving bowl |
|
|
(optional) |
INSTRUCTIONS
In a large soup pot cook bacon slowly to render fat. When bacon is crisp
and brown remove with a slotted spoon to paper towels to drain; set aside
for garnish. In bacon fat saute leeks for 3 minutes. Add potatoes, squash
and pumpkin. Cook, stirring, 5 minutes. Add stock and bring to a boil;
reduce heat and simmer 30 to 40 minutes or until vegetables are tender. Add
cream and herbs. Season to taste with salt and pepper; add brown sugar if
desired. To serve, spoon into hollowed-out squash or warmed tureen and
garnish with bacon. This recipe yields 4 to 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-103 broadcast 01-05-1998) 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
03-20-1998
Recipe by: Emeril Lagasse
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