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Root Vegetable Chowder
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/4 Pound Bacon; julienned
Cup Chopped onions
Cup Chopped celery
Cup Small−diced carrot
Cup Small−diced parsnips
−1/2 Teaspoon Salt
/2 Teaspoon Cayenne pepper
Bay leaves
/4 Cup All−purpose flour
Cup Chicken stock
Cup Diced sweet potatoes
/4 Pound New potatoes; quartered
Cup Half−and−half
/2 Cup Finely−chopped parsley
/4 Teaspoon Tabasco sauce
Teaspoon Worcestershire sauce
Fried beet chips; for garnish
In a hot stock pot, render the bacon for 5 minutes. Add the onions, celery,
carrots, and parsnips. Saute for 10 minutes or until the vegetables are soft
and wilted. Season with salt and cayenne. Add the bay leaves. Stir in the
flour and cook for 10 minutes, stirring occasionally. Stir in the chicken
stock. Add the sweet potatoes and potatoes. Bring the liquid up to a simmer
and cook for 15 minutes. Stir in the half−and−half, parsley, Tabasco, and
Worcestershire sauce. Garnish the soup with fried beet chips. This recipe
yields 10 servings.
Root Vegetable Chowder
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