Wild Mushroom Chestnut And Pumpkin Bisque Recipe
Ingredients
| Butter | 1 Cup (16 tbs) | |
| 4 cups diced, peeled pumpkin or butternut squash | ||
| Celery | 3 Cup (16 tbs), diced | |
| 1 cup each diced onion and carrot | ||
| 4 or 5 cloves garlic, pressed | ||
| 3 to 4 tablespoons chopped fresh parsley 3 or 4 bay leaves | ||
| 1/2 teaspoon each ground allspice and white pepper | ||
| Button mushrooms | 1 pound, chopped | |
| Porcini | 1/4 pound, soaked | |
| Veal stock | 6 Cup (16 tbs) | |
| Chicken stock | 4 Cup (16 tbs) | |
| Chestnut | 1 Can (10oz) | |
| Whipping cream | 6 Cup (16 tbs) | |
| Cognac | 1/2 Cup (16 tbs) | |
| Dry sherry | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Whipped cream flavored with Cognac, for garnish | ||
| Freshly roasted chestnuts, peeled and chopped, for garnish | ||
Directions
MAKING
1. Take a heavy saucepan, add butter, place on medium heat to melt it. Sauté celery, onion, garlic, carrot, parsley, pumpkin, pepper, allspice and bay leaves, stirring once in a while, till vegetables turn soft.
2. Mix reconstituted, fresh mushrooms with the soaking liquid, chicken stocks and veal with the mixture and simmer for half an hour.
3. Mix the chestnut puree and cook the mixture for about 10 to 15 minutes till puree blends well and the vegetables become very soft. Allow to cool.
4. Pass the mixture through the puree as batches and using a fine sieve, strain onto a clean plate. Add Cognac, dry sherry and cream and stir well.
SERVING
5. Heat a little, top with chopped chestnuts and Cognac-flavored whipped cream and serve.
1. Take a heavy saucepan, add butter, place on medium heat to melt it. Sauté celery, onion, garlic, carrot, parsley, pumpkin, pepper, allspice and bay leaves, stirring once in a while, till vegetables turn soft.
2. Mix reconstituted, fresh mushrooms with the soaking liquid, chicken stocks and veal with the mixture and simmer for half an hour.
3. Mix the chestnut puree and cook the mixture for about 10 to 15 minutes till puree blends well and the vegetables become very soft. Allow to cool.
4. Pass the mixture through the puree as batches and using a fine sieve, strain onto a clean plate. Add Cognac, dry sherry and cream and stir well.
SERVING
5. Heat a little, top with chopped chestnuts and Cognac-flavored whipped cream and serve.
Chef
