In a large soup pot cook bacon slowly to render fat. When bacon is crisp and brown remove with a slotted spoon to paper towels to drain; set aside for garnish. In bacon fat saute leeks for 3 minutes. Add potatoes, squash and pumpkin. Cook, stirring, 5 minutes. Add stock and bring to a boil; reduce heat and simmer 30 to 40 minutes or until vegetables are tender. Add cream and herbs. Season to taste with salt and pepper; add brown sugar if desired. To serve, spoon into hollowed-out squash or warmed tureen and garnish with bacon. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-103 broadcast 01-05-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 03-20-1998 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (97g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 199 (73%)|
|Amt Per Serving||% DV|
|Total Fat 22.1g||29 %|
|Saturated Fat 13.7g||69 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 81.5mg||25 %|
|Sodium 31.5mg||1 %|
|Potassium 109.8mg||3 %|
|Total Carbohydrate 18.4g||5 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 18g|
|Protein 1.6g||2 %|
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Calories per serving: 272
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