Try this Mushroom Consomme with Morels and Pastry "Hats" Pt 1 recipe, or contribute your own.
Suggest a better description*available at specialty foods shops and by mail order. Although the morels add a woodsy intensity to the flavor of the consomm?, they are not essential. You can substitute other dried exotic mushrooms or eliminate them altogether and simply float a thin slice of fresh white mushroom on the soup right before covering the bowl with the pastry. Make mushroom consomm?: In a 6-quart stockpot or kettle combine consomm? ingredients and simmer, uncovered, 2 hours. Pour consomm? through a large fine sieve lined with a rinsed and squeezed paper towel into a large saucepan, pressing gently on solids, to yield about 5 cups consomm? (if yield is not enough, add water to make 5 cups; if too much, boil consomm? until reduced to 5 cups). Season consomm? with salt and pepper. Prepare morels while consomm? is simmering: In a small bowl pour boiling water over morels and let stand 20 minutes, or until morels are soft. Remove morels, reserving soaking liquid, and in a small saucepan simmer morels in Madeira, covered, 5 minutes. Add morel mixture to consomm?. Let reserved soaking liquid settle and slowly pour it into consomm?, being careful to leave last tablespoon (containing sediment) in bowl. Simmer consomm?, covered, 3 minutes and cool to room temperature. Consomm? may be made 2 days ahead and chilled, covered. Bring consomm? to room temperature before proceeding. Preheat oven to 400F. and have ready six 12-ounce "truffle soup bowls" or 9- to 10-ounce ovenproof ramekins, each measuring 3 1/2 to 4 inches across top. Divide consomm?, including morels, and chives among bowls or ramekins. Prepare pastry "hats": On a lightly floured surface roll out 1 sheet puff pastry into a 12-cinch square and with a round cutter at least 3/4-inch larger than diameter of bowls cut out 4 rounds. Roll out second puff-pastry sheet and cut out 2 more rounds in same manner. Brush any excess flour from both sides of rounds. Working with 1 pastry round at a time, brush a 1/2-inch-wide border of egg wash around pastry edges and invert pastry rounds over bowls or ramekins, carefully stretching 1/2 inch down side and pressing to seal. When all bowls or ramekins are covered with pastry, brush tops with remaining egg wash. Pastry-covered consomm? may be prepared up to this point 4 hours ahead and chilled. (Pastry will not rise quite as high when going straight from refrigerator to oven.) Arrange bowls or ramekins on a large baking sheet and bake consomm? in middle of oven until pastry "hats" are puffed and golden, 12 to 18 minutes. Serves 6. Gourmet continued in part 2
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Serving Size: 1 Serving (1605g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 15 | ||
Calories from Fat: 2 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 22.3mg | 1 % | |
Potassium 82.1mg | 2 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 2.3g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 15
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