|
|
| Light Portobello Mushroom Soup With Fresh Rosemary And A Smithfield Country Ham Flan |
| 8 Servings |
 |
| Ingredients For Soup |
1 1/2 lbs Portobello Mushrooms
1/2 lb Button Mushrooms
1/4/ C Olive Oil
2 C Roughly Chopped Onions
1 C Roughly Chopped Celery
2 t Minced Garlic
1 C Roughly Chopped Peeled Carrots
4 C Chicken Stock
3/4 C Tawny Port (you substitute a fruity Zinfandel)
1/2 t Chopped Fresh Rosemary
1 C Heavy Whipping Cream
3/4 t Kosher Salt
1/2 t Freshly Ground Black Pepper |
|
|
|
|
| Ingredients For Flan |
1 C Heavy Whipping Cream
1 Egg
2 Egg Yolks
1/3 C Ground Smithfield Ham, finely chopped by hand or in a food processor
1 T Finely Chopped Fresh Parsley
Dash Kosher Salt
1/8 t Freshly Ground Black pepper
8-1 oz Molds, sprayed with non-stick baking spray. |
| Method |
| Clean the portobello and button mushrooms by wiping them with a damp paper towel.
Remove the stems.
Scrape out the black gills underneath the portobello mushroom caps with a spoon and discard them; the gills would turn the soup black.
Roughly chop the caps.
Quarter the button mushrooms. Set aside.
Heat the oil in a heavy-bottomed stockpot over medium-high heat until hot but not smoking.
Add the onions, celery and garlic.
Reduce the heat to medium, cover and sweat the vegetables for 2 minutes.
Add the Port and simmer uncovered for 1 to 2 minutes, or until the Port is reduced by half,
Add the mushrooms, cover, and simmer over medium heat for 5 minutes, stirring occasionally.
Add the chicken stock increase the heat to high and bring it to a boil.
Reduce the heat to medium and simmer for 5 minutes uncovered.
Add the rosemary and cream and simmer for an additional 5 minutes uncovered.
Ladle the soup into a blender, but fill it only half way because the soup is hot.
Pulse carefully on low speed.
Season to taste with the salt and pepper. |
| Method |
| Preheat the oven to 325 degrees.
Heat the cream and ham in a small saucepan over medium heat.
Simmer it for 5 minutes.
Remove from the heat and let cool until just warm, about 5 minutes.
Whisk the warm cream and ham into the egg and egg yolks.
Add the parsley, salt and pepper.
Divide between the molds, stirring before ladling the mixture into each so that there will be ham in each mold.
Put the molds into the baking pan and pour in enough hot water to reach halfway up their sides.
Place in the oven and bake for about 25 minutes, or until the centers are just set.
Remove the baking pan from the oven.
Let the flans cool slightly, but unmold them while still warm to prevent sticking. |
| Method |
| Divide the hot soup between eight bowls.
Gently add a warm flan and serve. |
|
|
|
|
|
|
|
|
|
|
|
|
|
