Porcini soup in puff pastry crust
Instructions
Passed to the meat grinder (great) meat with mushrooms, carrot and parsley root.
Gather the mixture into a saucepan and add the finely chopped leek, spices, herbs, garlic, onion, salt, egg whites, the shaved ice and the game Fund.
Bring to a boil, stirring constantly.
When on the surface there is a dense foam, stop stirring and let simmer for approximately 40-45 minutes.
Pass through a sieve, add salt, add the Cognac and the Madeira and let cool.
Peel the carrots, leeks and celeriac, cut into julienne strips and heat briefly in boiling water, then cool them under running water.
Pour the soup in individual bowls along with julienne of vegetables, cover the containers with a lid made with puff pastry and bake in the oven at 200 degrees for a quarter of an hour.
---ADVICE.
To prepare the dough covers roll out the latter in a sheet of half a cm thick and let it rest a few minutes, then cut it into gaining four disks with a diameter slightly larger than that of the cups that contain the soup.
Brush the edges of the cups with the beaten yolks, then lean over the lids of dough and press well to make them join.
Decorate the lids as desired, using the advanced pastry, then let sit for 20 minutes before cooking them in the oven.
Ingredients and dosing for 4 persons
- 100 g of carrot
- 100 g of leek
- 80 g of celeriac
- 300 g of puff pastry
- 2 egg yolks
- For the soup:
- 300 g of wild game meat
- 30 g of dried porcini mushrooms
- 80 g of carrot
- 80 g of parsley root
- 80 g of leek
- 1 leaf of laurel
- 1 clove
- 2 grains allspice
- 10 grains of white pepper
- 4 berries juniper
- 1 sprig of thyme
- 1 clove of garlic
- Salt
- Few drops of cognac and madeira wine
- 1/2 onion baked
- 4 egg whites
- 5 dices of crushed ice
- 120 cl of game fund