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Porcini and Chestnut Soup with Bay Scallops and Fines Herbes

Servings:
4 servings
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Ingredients

Soup
  • 1/2 ounce dried porcinis
  • 6 tablespoon butter
  • 3/4 cup frozen chestnuts
  • 5 1/2 clove garlic, crushed
  • 6 sprig thyme, tied together with twine
  • 1 cup sliced porcinis
  • 2 ounce brandy
  • 12 ounce heavy cream
  • 12 ounce chicken stock
  • 12 ounce salt
  • 12 ounce sugar
  • 12 ounce cayenne
  • 12 ounce brandy
Bay Scallops and Porcinis
  • 1/2 ounce dried porcinis
  • 6 tablespoon butter
  • 3/4 cup frozen chestnuts
  • 5 1/2 clove garlic, crushed
  • 6 sprig thyme, tied together with twine
  • 1 cup sliced porcinis
  • 2 ounce brandy
  • 12 ounce heavy cream
  • 12 ounce chicken stock
  • 12 ounce salt
  • 12 ounce sugar
  • 12 ounce cayenne
  • 12 ounce brandy
  • 1 tablespoon grapeseed oil
  • 3 tablespoon porcinis, diced
  • 12 tablespoon bay scallops
  • 1/4 cup cream of wheat
  • 1/4 cup salt
  • 1/4 cup cayenne
Garnish
  • 1/2 ounce dried porcinis
  • 6 tablespoon butter
  • 3/4 cup frozen chestnuts
  • 5 1/2 clove garlic, crushed
  • 6 sprig thyme, tied together with twine
  • 1 cup sliced porcinis
  • 2 ounce brandy
  • 12 ounce heavy cream
  • 12 ounce chicken stock
  • 12 ounce salt
  • 12 ounce sugar
  • 12 ounce cayenne
  • 12 ounce brandy
  • 1 tablespoon grapeseed oil
  • 3 tablespoon porcinis, diced
  • 12 tablespoon bay scallops
  • 1/4 cup cream of wheat
  • 1/4 cup salt
  • 1/4 cup cayenne
  • 1 tablespoon fines herbes

Preparation

Baking Directions:

For the soup1. Place dried porcinis in 4 oz.

of water and soak for 5 minutes.

  2. Meanwhile, in a large pot, melt butter over high heat.

3.

Add chestnuts.

4.

When butter becomes frothy, add garlic and shallots and sweat.

5.

Add porcinis and thyme and cook approximately 3–5 minutes.

6.

Add brandy and reduce by 1/3.7. Add heavy cream and chicken stock.

8.

Remove porcinis from soaking liquid, making sure to discard all of the dirt.

Add dried porcinis and their liquid.

9.

Simmer over low heat for 8–10 minutes.

10.

Blend until smooth and strain through a chinois.

11.

Season with salt, sugar, cayenne and brandy.

      For the bay scallops and porcinis1. In a saute pan over medium high heat, saute porcinis in grapeseed oil for 1 minute.

2.

Coat bay scallops in cream of wheat and add to porcinis, cooking until golden.

3.

Season with salt and cayenne.

Serving Directions:

To plateIn a bowl, place 3 of the bay scallops with the porcinis in the center.

Pour porcini and chestnut soup over.

Garnish with fines herbes.