Receta Chanterelle Hazelnut Soup
Ingredientes
|
|
Direcciones
- Toast the hazelnuts in a 300 degree oven for about 15 min. Husk them, then chop, reserving 6 to 12 for garnish.
- 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.
- 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.
- When ready to serve, heat the soup through, ladle into bowls, then top with the reserved hazel nuts and chives.
- Comments: A horrible pain to make, but sinfully good; a warm soup, it serves 6 people as a rich first course.