Heat the oil in a soup pot, add the tasso and render about 1 minute. Add the shallots and continue sauteing for 2 minutes. Add the garlic, sweet potatoes and chicken stock. Bring to a boil. Cover and cook for about 15 minutes or until the potatoes are tender. Add the cream, milk, flour, to the soup until it reaches whisking consistency. Cook until the soup begins to thicken. Add the cooked duck meat and chives. Season to taste. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2256 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 11-20-1996 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (211g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 137 (64%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 47.4mg||15 %|
|Sodium 198mg||7 %|
|Potassium 278.3mg||7 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 13.8g|
|Protein 5.8g||8 %|
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Calories per serving: 214
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