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Receta Chestnut Bisque With Chanterelles And Fresh Chestnuts
by Global Cookbook

Chestnut Bisque With Chanterelles And Fresh Chestnuts
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Ingredientes

  • 1/2 lb bacon sliced, or possibly cut into 1/2" dice
  • 1 x onion
  • 1 x celery stalk cut 1/2" dice
  • 1 sm carrot cut 1/2" dice
  • 1 med parsnip, peeled, and cut into 1/2" dice
  • 1 med Idaho potato peeled, and cut into 1/2" dice
  • 2 lb fresh chestnuts boiled, peeled
  • 12 x thyme sprigs tied together
  • 1 c. Ruby Port wine
  • 1 c. red wine
  • 4 c. chicken stock
  • 1 c. heavy cream Salt to taste Freshly-grnd black pepper to taste
  • 2 ounce butter
  • 1/2 c. thinly-sliced chanterelles or possibly hedgehog mushrooms
  • 1/4 c. sliced chestnuts
  • 1 c. dry white wine
  • 1 x carrot peeled, diced fine
  • 1/2 ounce chives minced fine
  • 6 lrg celery leaves thinly sliced Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. Over medium-low heat in a large heavy-bottomed saucepan, cook the bacon, stirring occasionally, till the bacon has slightly browned and has started to render its fat. Add in the onion, celery and carrot and cook slowly, till soft and translucent/soft. Add in the parsnip, potato, chestnuts, thyme, port and red wine and simmer on low heat till it is almost reduced completely.
  2. Add in the chicken stock and continue to cook till the chestnuts have completely softened, about 30 min. Finish with heavy cream, remove the thyme springs and puree in the blender. Strain the soup through a fine sieve and adjust the seasonings with salt and pepper.
  3. For the Garnish: In a large saute/fry pan or possibly nonstick skillet, heat the butter on low. Add in the chanterelles, chestnuts, white wine and carrots and cook on low heat till soft, about 7 min. Add in the chives.
  4. To serve, place the hot garnish mix in the center of a hot soup bowl. Sprinkle with celery leaves, and carefully pour the soup around the garnish mix.
  5. This recipe yields 4 servings.