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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 4 strips bacon, chopped 1 onion, chopped 1 cup celery, chopped ¼ cup fresh parsley 2 large cans creamed corn 2 large cans whole corn ½ quart heavy cream 2 quarts milk salt & pepper to taste 6 drops of tabasco 8 cups chicken or turkey stock 4 cups potatoes, cooked & diced Roux (50% butter and 50% flour) Instructions: Sauté the bacon, onion and celery slowly, then add the parsley, corn, heavy cream, milk, salt & pepper, tobasco, and stock. Simmer for 45 minutes. To make the roux, heat butter (or another type of fat) until melted. Add the flour to the butter, stir together and cook for a couple of minutes to cook off the flour taste. Add potatoes and thicken with the roux. Wait for the soup to come to a boil. |
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