Wild mushroom and foie gras turbo dog bisque
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Vegetable oil |
| 1 | cup | Flour |
| 2 | cups | Chopped yellow onions |
| Salt | ||
| Freshly ground black pepper | ||
| ¼ | cup | Chopped garlic |
| 1½ | pounds | Assorted Exotic mushrooms, |
| Sliced | ||
| ½ | Lobe of Grade B Foie Gras, | |
| Cleaned and small diced | ||
| 4 | (12-ounce) bottles Turbo Dog | |
| Beer | ||
| 4 | cups | Beef or veal stock |
| ½ | cup | Heavy cream |
| 2 | cups | 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
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