France - Roasted Mushroom Veloute (soup) w/bacon (Viking)

By Addylicious

Ingredients

• 1-2 oz unsalted butter
• 4 small shallots, peeled and thinly sliced
• 2 cloves garlic, peeled and chopped
• 1 bay leaf
• 1 spring thyme
• 12-16 oz white mushrooms, cleaned and chopped
• 12 oz chicken or vegetable stock
• 8 oz heavy cream
• Salt / pepper to taste
• 4-5 slices cooked crispy bacon to big chop
• Sabayon Truffle Foam (optional)
• 20 egg yolks
• 20 ML white truffle oil
• 3 pieces Gelatine sheets, softened in water, salt / pepper to taste

Preparation

Step 1

For Soup:

Melt butter
Add mushrooms, lower heat and saute for three minutes
Add stock, raise heat higher to bring to a simmering boil until the mushrooms are tender (approx 5 minutes)
Pour mixture into a blender or food processor and blend until smooth
Pour Veloute back into the pot, stir in the cream and season with salt / pepper
Cover and set aside. The Veloute can be made to this point, cooled, covered an refrigerated overnight in an airtight container in refrigerators
Let come to room temperature before reheating

Sabayon

Put the egg yolks and two tablespoons of white chicken stock in a stainless-steel bowl set over a double boiler and beat them with a wisk until the yolk has foam but stable consistency
Remove the bowl from the boiler, add the Gelenatine, then stir in the truffle oil and season with salt / pepper

To serve
Pour heated Veloute in a bowl
Add a spoon full of Sabayon to edge of bowl
Sprinkle with bacon