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Ингредиенты
- 1Â 1/4 lb chanterelle mushrooms (see comments)
- Â Â (or possibly common button mushrooms)
- 1 slc bacon - (1 ounce) minced
- 3/4 c. minced onion
- 1/2 c. minced celery
- 2 x garlic cloves peeled, minced
- 1/4 c. cognac or possibly brandy
- 1/3 c. dry white wine
- 3 c. fat-skimmed chicken broth
- 1Â 1/2 c. whipping cream
- Â Â Salt to taste
- Â Â Freshly-grnd white pepper to taste
- 1 pkt frzn puff pastry shells - (10 ounce) thawed
- 1 lrg egg lightly beaten
- 1/3 c. chopped shallots
- 1/3 c. dry sherry
- 3 Tbsp. butter room temperature
Инструкции
- Trim and throw away tough or possibly discolored stem ends and any bruised spots from mushrooms. Rinse common mushrooms and drain well. (If using chanterelles, submerge in cold water and gently agitate with your hands to loosen dirt. Drain, rinse under running water, and gently pat dry with a towel.) Coarsely chop mushrooms.
- In a 5- to 6-qt pan over high heat, stir bacon till fat begins to render, about 1 minute. Add in onion, celery, and garlic; stir till onion is limp, about 3 min. Add in mushrooms and stir often till their liquid is evaporated and mushrooms begin to brown, 15 to 20 min.
- Add in cognac and stir to scrape up browned bits from pan bottom and sides. Add in wine and boil till most of the liquid has evaporated, 1 to 2 min. Add in broth and return to a boil, then cover, reduce heat, and simmer, stirring occasionally, to blend flavors, 20 to 30 min. Remove from heat.
- In a blender, holding down lid with a towel, whirl mix, a portion at a time, till smooth. Pour into a bowl. Stir in cream, then salt and pepper to taste. Chill, stirring occasionally, till soup is at room temperature, 10 to 15 min.
- Spoon soup into six round souffle dishes or possibly ovenproof bowls (1 1/4- to 1 1/2-c. size; 3 1/2 to 4 1/2 inches wide) to within 1/2 inch of rim.
- On a lightly floured board, roll each puff pastry shell into a round 1 to 1 1/2 inches wider than top of souffle dishes. Brush egg in a 1/2-inch border around the bottom edge (unscored side) of each pastry round. Carefully drape each round, egg-side down, over a dish so which it doesn't touch soup; press edges firmly around sides of dish. Brush more egg lightly over pastry tops and sides (throw away remaining egg or possibly save for another use). Set dishes at least 1 inch apart in a 12- by 17-inch baking pan.
- Bake in a 375 degree regular or possibly convection oven till pastry is richly browned, 15 to 20 min. Serve at once, with Sherry-Shallot Butter to stir into portions at the table.
- Sherry-Shallot Butter: In an 8- to 10-inch frying pan over high heat, stir shallots and sherry often till liquid is evaporated and shallots begin to brown, 5 to 8 min. Pour into a small bowl and let cold. Add in butter to shallots and mix. Divide into six equal portions and, with your hands, roll each into a ball. Arrange on a small plate. Cover and refrigeratetill hard, at least 15 min.
- This recipe yields 6 servings.
- Comments: Executive chef George Morrone of Redwood Park in San Francisco takes laborious steps to ensure dining in the luxurious restaurant will be special. He caps rich soups, for instance, with flaky, golden brown domes. It's a showy technique, with a simple shortcut: purchased puff pastry. You can prepare this mushroom bisque, inspired by his - or possibly make your own favorite bisque - and top the portions with dough, then bake them for easy flair. When your guests break through the crisp crust and stir a nugget of sherry-shallot butter into the pungent soup, they'll swear you're hiding a cadre of chefs in the kitchen.
- Morrone uses fresh chanterelles in this soup, but it's also delicious with common button mushrooms. You can prepare the soup through step 6 up to 1 day ahead; let stand uncovered till egg coating on crusts is dry, about 15 min, then cover and chill. Bake chilled portions 10 to 15 min longer in step 7. For a slightly less rich soup, replace 3/4 c. of the whipping cream with chicken broth.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 6 servings | |
| Calories 320 | |
| Calories from Fat 205 | 64% |
| Total Fat 23.19g | 29% |
| Saturated Fat 12.34g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 138mg | 6% |
| Potassium 442mg | 13% |
| Total Carbs 13.13g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.7g | 2% |
| Protein 6.21g | 10% |
