Ingredients

• 2 tablespoons olive oil
• 1 large red onion, chopped
• 2 white potatoes, peeled and diced
• 2 parsnips, peeled and diced
• 2 carrots, peeled and sliced
• 1 small turnip, peeled and diced
• 5 cups chicken stock
• 2 bay leaves
• Salt and freshly ground black pepper
• 4 teaspoons truffle oil
• 2 tablespoons chopped fresh chives
• Essence, for garnish, recipe follows

Directions

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.