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EMERIL LIVE SHOW #EMIA05 In a hot stock pot, render the bacon for 5 minutes. Add the onions, celery, carrots, and parsnips. saute for 10 minutes or until the vegetables are soft and wilted. Season with salt and cayenne. Add the bay leaves. Stir in the flour and cook for 10 minutes, stirring occasionally. Stir in the chicken stock. Add the sweet potatoes and potatoes. Bring the liquid up to a simmer and cook for 15 minutes. Stir in the half and half, parsley, Tabasco, and Worcestershire sauce. Garnish the soup with fried beet chips. Yield: 10 servings Posted to recipelu-digest by molony
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|Serving Size: 1 Serving (6055g)|
|Recipe Makes: 1|
|Calories from Fat: 2333 (50%)|
|Amt Per Serving||% DV|
|Total Fat 259.3g||346 %|
|Saturated Fat 98.8g||494 %|
|Monounsaturated Fat 106.9g|
|Polyunsanturated Fat 29.2g|
|Cholesterol 522.8mg||161 %|
|Sodium 10034.5mg||346 %|
|Potassium 9108.2mg||240 %|
|Total Carbohydrate 402.5g||118 %|
|Dietary Fiber 42.6g||170 %|
|Sugars, other 359.9g|
|Protein 179.1g||256 %|
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Calories per serving: 4636
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