| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Emlive07 | 8 | servings | |
INGREDIENTS
| 1 | c | Vegetable oil |
| 1 | c | Flour |
| 2 | c | Chopped yellow onions |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1/4 | c | Chopped garlic |
| 1 1/2 | lb | Assorted exotic mushrooms; sliced |
| 1/2 | Lobe of Grade B Foie Gras; cleaned, diced small | |
| 4 | Bottles Turbo Dog beer -; (12 oz ea) | |
| 4 | c | Beef or veal stock |
| 1/2 | c | Heavy cream |
| 2 | c | Small-diced day-old brioche (1" by 1"); tossed in olive oil, |
| Seasoned and toasted until golden |
INSTRUCTIONS
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. This recipe yields 8 to 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B21 broadcast 04-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 04-16-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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