| 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 - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-16-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Life begins with Jesus”