Chicken, bacon & white bean soup, portuguese style

8 servings

Ingredients

Quantity Ingredient
8.00 ounce bacon; chopped
2.00 cup chopped onions
½ cup chopped celery
2.00 tablespoon minced shallots
1.00 tablespoon minced garlic
1.00 pounds white beans; soaked overnight
2.00 quart chicken stock
1.00 bouquet garni
12.00 ounce small-diced cooked chicken
¼ teaspoon cayenne pepper
1 salt; to taste
1 freshly-ground black pepper; to taste
1 romano cheese
1.00 small crusty bread loaf

Directions

In a stock pot, render the bacon until crispy, remove the bacon.

Saute the onions, celery, shallots, and garlic in the bacon fat for 2 to 3 minutes. Add the stock, beans and bouquet. Bring up to a boil and reduce to a simmer. Allow to cook for about 2 hours or until the beans are tender. Add the diced chicken meat. Season with cayenne, salt and black pepper. Garnish with Romano cheese and serve with crusty bread. This recipe yields 8 to 10 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2266 broadcast 01-26-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-26-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000

Related recipes