EATERTAINMENT HOSPITALITY INC -- www.eatertainment.com
Chantrelle Mushroom Soup Shooter, with parmesan crisp
 |
Chantrelle Mushroom Soup Shooters served in shot glasses with a floating parmesan crisp tuille
|
 |
 |
Canapé
|
Fall / Winter
|
|
 |
Soup - Yield: 1 litre
4 oz fine diced onion
1 clove of garlic chopped
10 oz chantrelle mushrooms
1 medium potato, peeled and diced
3 cups chicken or vegetable stock.
Salt and pepper to taste
Equipment: food processor, or hand blender
Parmesan Tuilles -Yield 12 to 16
12 tsp freshly grated parmesan (not pregrated)
|
 |
Soup
In a medium pan, melt 1.5 oz vegetable oil, add onion and garlic, cook
until transluscent, add chantrelles, and cook for 3 more minutes. Add
potato and stock, cook until potatoes are very tender. Puree the
mixture and adjust the seasoning.
Tuilles
Place 1” diameter spoonful of parmesan on parchment paper, bake in 350f
oven until golden brown. Let cool on paper, and use as garnish for soup.
|
 |
Pour soup into shot glasses and add parmesan crisp on top (float)
|