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Wild Mushroom And Foie Gras Turbo Dog Bisque
1
1
2
Cup Vegetable oil
Cup Flour
Cup Chopped yellow onions
Salt; to taste
Freshly−ground black pepper; to taste
1
1
1
4
4
1
2
/4 Cup Chopped garlic
−1/2 Pound Assorted exotic mushrooms; sliced
/2 Lobe of Grade B Foie Gras; cleaned, diced small
Bottles Turbo Dog beer −; (12 Ounce ea)
Cup Beef or veal stock
/2 Cup Heavy cream
Cup Small−diced day−old brioche (1" by 1"); tossed in olive oil,
Seasoned and toasted until golden
In a stock pot, over medium heat, stir the oil and flour together. Cook,
stirring constantly, for 10 to 15 minutes for a blond roux. Add the onions.
Season with salt and pepper. Cook for 8 minutes. Stir in the garlic and
mushrooms. Season with salt and pepper. Cook for 4 to 6 minutes or until the
mushrooms wilt. In a large hot saute pan, render the foie gras quickly for 1
to 2 minutes. Remove from the heat and add to the mushroom mixture,
including the foie fat. Add the beer and stock. Bring the liquid to a boil
and reduce to a simmer. Cook for about 1 hour. Using a hand−held blender,
puree the soup until smooth. Whisk in the cream. Season with salt and
pepper. Serve with the croutons. This recipe yields 8 to 10 servings.
Wild Mushroom And Foie Gras Turbo Dog Bisque
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