Try this Truffle Chowder recipe, or contribute your own.
Suggest a better descriptionIn 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. Recipe 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 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-11-1997 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (613g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 377 | ||
Calories from Fat: 214 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.8g | 32 % | |
Saturated Fat 13.3g | 66 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 72.8mg | 22 % | |
Sodium 569mg | 20 % | |
Potassium 709.9mg | 19 % | |
Total Carbohydrate 27.6g | 8 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 25.6g | ||
Protein 14.5g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 377
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