Warm Porcini Soup
From jbc 15 years agoIngredients
- Ingredients for the 1 Liter iSi Gourmet Whip or 1 Liter Thermo Whip: shopping list
- Ingredients: shopping list
- 2 ounces olive oil shopping list
- 1 Diced shallot shopping list
- 1 medium Diced yellow onion shopping list
- 4 ounces Diced portabella mushrooms shopping list
- 1 pound porcini mushrooms shopping list
- 1/4 teaspoon Fresh rosemary shopping list
- 1/4 teaspoon Fresh thyme shopping list
- 8 ounces white wine shopping list
- 1 quart heavy cream shopping list
- 1 quart vegetable stock shopping list
- To taste salt and shopping list
- white pepper shopping list
How to make it
- Method & Technique:
- Sweat shallots and onion in olive oil over medium heat until beginning to color. Add mushrooms and continue to cook for 8-10 minutes. Add herbs. De-glaze with white wine and reduce until almost dry. Add vegetable stock and heavy cream and simmer until liquid has reduced by 25%. Puree in a blender until smooth. Season with salt and white pepper and strain through a sieve. Fill pint-size iSi Gourmet or Thermo Whip canister with hot soup. Secure the top and charge with one or two iSi N2O cream chargers. Shake and keep warm in a hot water bath at 160-180 degrees F.
- Yield: 10 cups. For the quart-size iSi Gourmet or Thermo Whip, simply double the recipe.
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