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Receta Chanterelle Hazelnut Soup
by Global Cookbook

Chanterelle Hazelnut Soup
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  Raciónes: 6

Ingredientes

  • 2 c. whipping cream
  • 1 1/2 lb chanterelles (good luck!) or possibly other mushrooms, preferably wild
  • 1 c. hazelnuts toasted, husked, and minced
  • 5 lrg garlic cloves chopped
  • 1 x onion minced
  • 3 c. chicken or possibly dark vegetable stock
  • 1 Tbsp. brandy Salt to taste Freshly-grnd white pepper to taste Snipped fresh chives Reserved hazel nuts

Direcciones

  1. Toast the hazelnuts in a 300 degree oven for about 15 min. Husk them, then chop, reserving 6 to 12 for garnish.
  2. Combine with cream, minced mushrooms, garlic, and onion in a large saucepan and cook over medium heat, stirring, till the liquid is well reduced - about 15 to 20 min. Puree.
  3. Bring the stock to a boil in a large saucepan, then stir the puree into it. Season with salt and pepper, then stir in the brandy. Press the soup hard through a sieve, discarding the solids.
  4. When ready to serve, heat the soup through, ladle into bowls, then top with the reserved hazel nuts and chives.
  5. Comments: A horrible pain to make, but sinfully good; a warm soup, it serves 6 people as a rich first course.