Author: Heidi Lee (Page 11 of 96)

Even though my smart phone pics don’t do this justice, we love it when our guests give us a bowl of their goodness to share on the air! YUMMY!!!!

Corn Bisque

INGREDIENTS
5 ears of fresh or frozen corn
3 cups water
1 bay leaf
2 cups milk
1/4 teaspoon Tabasco, or to taste
whole or minced fresh parsley leaves for garnish
crème fraiche for garnish

PREPARATION
Cut the corn kernels from the cobs on a work surface, transfer them to a large saucepan, and with the back of a knife scrape the milk from the cobs into the pan. Cut each cob into 3 pieces and add them to the pan. Add the water and the bay leaf and simmer the mixture, covered, for 30 minutes. Discard the cobs and the bay leaf, in a blender purée the corn mixture in batches, and strain the purée through a fine sieve into a bowl, pressing hard on the solids.

Add the milk, the Tabasco, and salt to taste and heat the mixture over moderate heat, stirring, being careful not to let it boil, until it is hot. Ladle the soup into heated shallow bowls and garnish each serving with some of the parsley and crème fraiche.

Many thanks to Chef Christopher Gross for hosting into the Soup at Christopher’s and Crush Lounge! We had an absolute blast…and I’m pretty sure all the boys did, too! This is a beautiful soup, Chef!

WILD MUSHROOM SOUP
WITH FOIE GRAS

SERVES: 8 PERSONS

INGREDIENTS:
6 OZ PORT
4 CUPS DUCK STOCK
4 OZ CHANTERELLES
4 OZ MUSHROOM CAPS
1 TBSP FINELY CHOPPED SHALLOTS
1 TBSP OLIVE OIL
3 TBSP FRESH TARRAGON LEAVES OR CHERVIL, COARSELY CHOPPED
1 TOMATO PEELED, SEEDED, AND FINELY DICED
12 OZ FOIE GRAS
1 PC TRUFFLE (WINTER OR SUMMER)
1 TSP TRUFFLE OIL (WHITE)

PREPARATION:
1.) REDUCE PORT TO 2 OZ. (1/4 CUP). BRING STOCK TO BOIL AND ADD
REDUCED PORT AND ANY MUSHROOM STEMS, PEELS OR PIECES.
SIMMER ABOUT 5 MINUTES.

2.) AFTER STOCK SIMMERS, STRAIN AND KEEP HOT READY TO SERVE.

3.) SAUTE MUSHROOMS IN ONE TABLESPOON OLIVE OIL. ADD SHALLOTS
AND CONTINUE COOKING UNTIL SHALLOTS ARE SOFT AND
TRANSLUCENT.

4.) PLACE MUSHROOMS, TOMATO, TARRAGON OR CHERVIL IN THE BOTTOM
OF EIGHT SHALLOW SOUP BOWLS.

5.) SAUTE FOIE GRAS IN A VERY HOT PAN ON BOTH SIDES UNTIL DESIRED
TEMPERATURE.

6.) PLACE FOIE GRAS ON TOP OF MUSHROOM IN CENTER OF BOWL.

7.) PLACE TRUFFLES AROUND BOWL.

8.) THEN POUR IN SOUP AND SPOON IN A DROP OF TRUFFLE OIL INTO
EACH BOWL.