Wild Mushroom And Foie Gras Turbo Dog Bisque Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 cup: Vegetable oil,
1 cup: Flour,
2 cup: Chopped yellow onions,
Salt,
Freshly ground black pepper,
1/4 cup: Chopped garlic,
1 1/2 lbs: Assorted Exotic mushrooms,
Sliced,
1/2: Lobe of Grade B Foie Gras,
Cleaned and small diced,
4: , (12-ounce) bottles Turbo Dog
Beer,
4 cup: Beef or veal stock,
1/2 cup: Heavy cream,
2 cup: Small diced day-old brioche,
, (1-inch by 1-inch), tossed
In olive oil,
Seasoned and toasted until,
Golden,
Directions:
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.
Yield: 8 to 10 servings
EMERIL LIVE SHOW #EMIB21
Source from luhu.jp
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.
Yield: 8 to 10 servings
EMERIL LIVE SHOW #EMIB21
Source from luhu.jp
Tags
Emeril