Ingredients
- 3/4 pound bacon, julienned
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup small diced carrot
- 1 cup small diced parsnips
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne
- 6 bay leaves
- 3/4 cup all-purpose flour
- 8 cups chicken stock
- 1 cup diced sweet potatoes
- 1/4 pound new potatoes, quartered
- 1 cup half-and-half
- 1/2 cup finely chopped parsley
- 1/4 teaspoon hot pepper sauce
- 1 teaspoon Worcestershire sauce
- Fried beet chips, for garnish, optional
Directions
In a hot stockpot, 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, hot pepper sauce, and Worcestershire sauce. Garnish the soup with fried beet chips.
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By r.bass72_12253104
Glastonbury, CT
on October 16, 2010
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very good i used a little extra bacon. For emeril it was pretty easy and inexpensive
By wendymags_12227466
New Jersey
on March 10, 2010
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I followed the recipe exactly but there is a huge error. its says to cook for 15 minutes after adding the diced potatoes and new potatoes. There is NO WAY this soup is finished then.... the potatoes are like bricks... Emeril check your computations! the TV time continuum is off a bit.
By katiedimsho_100...
Enfield, CT
on September 17, 2009
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I stayed home sick from work and was in dire need of a pick me up. I followed it exactly except I tend to like things spicy so I added probably a teaspoon of cayenne as well as a whole teaspoon of chipotle tabasco at the end. The finished product had a perfect amount of spice. I also cooked it a little longer than the times suggested because I just chopped and added as I went along. The flavors melded together so well and left me feeling better.
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