Truffle Chowder

Recipe Ingredients

3/4 lb	340g / 11oz	Bacon - (abt 10 slices) - julienned
2 cups	125g / 4.4oz	Chopped onions
1 cup	110g / 3.9oz	Chopped celery
1 cup	110g / 3.9oz	Diced carrot
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Cayenne pepper
6		Bay leaves
3/4 cup	46g / 1.6oz	White truffle flour
4 cups	948ml	Sliced assorted Exotic mushrooms
7 cups	1659ml	Chicken stock
1 cup	237ml	Extra-black truffle juice
2 cups	292g / 10oz	Diced white potatoes
1 cup	237ml	Half-and-half
1/2 cup	73g / 2.6oz	Finely-chopped fresh parsley - plus
		Extra chopped parsley - for garnish
1/4 teaspoon	1.3ml	Tabasco pepper sauce
1 teaspoon	5ml	Worcestershire sauce
		Drizzle of truffle oil
8		Parmesan cheese tuiles
		Shaved black truffles

Recipe Instructions

In a large nonstick stock pot, over medium heat, render the bacon for 10 minutes. Add the onions, celery, and carrots. Season the vegetables with salt, cayenne, and bay leaves. Saute for 10 minutes, or until the vegetables are soft and tender. Stir in the flour and cook for 10 minutes, stirring occasionally. Stir in the mushrooms and saute for 2 to 3 minutes. Stir in the chicken stock and truffle juice and bring up to a boil. Add the potatoes and simmer for 15 minutes, or until the potatoes are fork tender. Stir in the cream and parsley. Simmer the soup for 5 minutes. Add the hot sauce and Worcestershire sauce. Simmer the soup for 2 minutes.

Ladle the soup in a shallow bowl and garnish with the truffle oil, shaved truffles, tuiles and parsley.

This recipe yields 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A74 broadcast 11-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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