* Note: See the "Emerils Essence Information" recipe which is included in this collection. In a large sauce pot, heat the olive oil. Season the chicken with Emerils Essence. When the oil is hot, add the chicken, bones and carcass and saute for about 5 minutes, or until the meat and bones are brown. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Essence. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 25 minutes. Add the noodles, bring back to a boil, and simmer for 5 minutes. Remove from the heat and discard the carcass and loose bones. Reseason with salt and pepper if needed. Ladle the soup in a bowl and garnish with chopped chives. This recipe yields 1 gallon of soup. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2419 broadcast 12-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 01-15-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (7601g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 702 (30%)|
|Amt Per Serving||% DV|
|Total Fat 78g||104 %|
|Saturated Fat 20g||100 %|
|Monounsaturated Fat 38.8g|
|Polyunsanturated Fat 13.6g|
|Cholesterol 172.8mg||53 %|
|Sodium 8391.2mg||289 %|
|Potassium 7189.8mg||189 %|
|Total Carbohydrate 256.5g||75 %|
|Dietary Fiber 13.4g||54 %|
|Sugars, other 243.1g|
|Protein 151.9g||217 %|
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Calories per serving: 2364
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