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Onion soup (emeril)

Yield: 4 Servings

Ingredients:

• 1/2 stick butter
• 1 c diced bacon
• 1 c sliced yellow onions
• 1 c sliced red onions
• 1 c sliced white onions
• 1 c sliced shallots
• 1 c sliced leek whites
• 1 c sliced scallions -- (white : parts only)
• 3/4 c flour
• 6 c light chicken stock
• 1 c cream : Salt and pepper
• 3 ts snipped chives

Instructions:

-- for : garnish Heat butter in a large saucepan add bacon and cook until fat renders and bacon is crispy. Remove bacon with a slotted spoon drain on paper towels and set aside for garnish. To bacon fat add yellow red and white onions and shallots. Cook until they begin to wilt. Add leeks and scallions and cook for 3 minutes. Dust flour over and stir and cook until flour turns golden. Add stock bring to a boil and reduce heat. Simmer for 30 minutes. Add cream and season to taste with salt and pepper. Pour about one-third of soup and solids into a blender or food processor and puree or pulse with an immersion blender. Reheat and serve garnished with bacon and chives. Garnish with a spoonful of onion marmalade if desired. Yield: 4 servings Recipe By :ESSENCE OF EMERIL SHOW #EE2154 Date: Mon 28 Oct 1996 22:06:23 ~0500

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