soup essentials: bacon/mushroom bisque

How To Make soup essentials: bacon/mushroom bisque

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  Step 1
  PREP/PREPARE
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  Step 2
  Gather your ingredients. (mise en place).
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  Step 3
  Add the bacon to a sauté pan over medium heat.
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  Step 4
  Cook until the bacon has begun to crisp.
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  Step 5
  Remove from the pan with a slotted spoon, and reserve.
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  Step 6
  Add the mushrooms to a food processor, fitted with an S-blade.
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  Step 7
  Pulse the mushrooms until finely chopped, and then reserve.
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  Step 8
  Add the onions and celery to sauté pan, over medium heat, and stir until the onions soften and begin to brown, about 5 – 7 minutes.
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  Step 9
  Add the garlic, and sauté until fragrant, about 60 seconds.
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  Step 10
  Add the chopped mushrooms, and combine into the onions and garlic.
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  Step 11
  Add the cumin and cayenne, and continue to stir.
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  Step 12
  Chef’s Note: Add a bit of salt and pepper, to taste.
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  Step 13
  Add the wine, and allow to simmer until the liquid is slightly reduced, about 4 – 6 minutes.
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  Step 14
  Add the chicken stock, and stir to combine.
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  Step 15
  Reduce the heat to medium low, partly cover, and allow to simmer for about 20 minutes.
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  Step 16
  Allow the soup to cool for about 10 minutes, and then pour into a blender, or food processor, fitted with a S-blade, and blend until smooth.
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  Step 17
  Chef’s Note: I do like my bisque with a bit of mouth feel, so I don’t go too crazy with the blending… However, that’s up to you.
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  Step 18
  Return the soup to the pot, over medium-low heat, and add the cream.
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  Step 19
  Add the dill and stir to combine.
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  Step 20
  Chef’s Note: Do a final tasting to check the spices.
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  Step 21
  PLATE/PRESENT
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  Step 22
  I like to sauté up a few mushrooms, and add them to the top of the soup. It makes a nice presentation.
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  Step 23
  Chef’s Tip: An optional, but brilliant item is a splash of dry sherry. I usually place some on the table and allow my guests to add it, if they want.
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  Step 24
  Add the soup to a bowl, and then sprinkle with the reserved bacon bits, and mushrooms (if using). If you have the truffle oil, add 2 or 3 drops to the top of the soup before serving. The smell of the truffle oil on the hot soup is wonderful. Enjoy.
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  Step 25
  Keep the faith, and keep cooking.
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