Servings:
Servings: 4
Ingredients
- 2 head romaine lettuce
- 1 sprig thyme
- 1 clove garlic
- 1/2 bulb fennel
- 1 stick celery
- 2 cup chicken stock
- 2 cup Salt and pepper
- 1 teaspoon parmesan cheese
- 1/2 teaspoon onion
- 2 tablespoon vegetable oil
Bacon Foam
- 2 head romaine lettuce
- 1 sprig thyme
- 1 clove garlic
- 1/2 bulb fennel
- 1 stick celery
- 2 cup chicken stock
- 2 cup Salt and pepper
- 1 teaspoon parmesan cheese
- 1/2 teaspoon onion
- 2 tablespoon vegetable oil
- 2 cup chicken stock
- 5 slice bacon
- 3 teaspoon cream
- 3 teaspoon Salt and pepper
Preparation
Baking Directions:
Cook romaine lettuce in boiling water until soft, approximately 2-3 minutes, and cool down with ice water.
Slice garlic, fennel and onion, and cook with vegetable oil until soft.
Add chicken stock, seasoning and romaine lettuce.
Pass mix through a chinoise (fine sieve) and finish with parmesan cheese.
When ready to serve, reheat and top with bacon foam (see below).
Bacon FoamIn sautee pan, caramelize bacon strips, render fat (leave fat in pan) and remove bacon.
Add chicken stock, cream and seasoning, bring to boil.
Whisk into foam.
