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Vegetable: Root Vegetable Chowder

Source of Recipe

Emeril Lagasse


List of Ingredients

3/4 pound bacon, julienned
2 cups chopped onion
1 cup chopped celery
1 cup small dice carrot
1 cup small dice parsnip
1 1/2 teaspoons salt
1/2 teaspoon cayenne
6 bay leaves
3/4 cup flour
8 cups chicken stock
1 cup diced sweet potatoes
1/4 pound new potatoes, quartered
1 cup half and half
1/2 cup fine chopped parsley
1/4 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
fried beet chips for garnish


Recipe

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. Yield: 10 servings