Ingredients
Serves: 4
BOUQUET GARNI
almond cream
roux
Method
- Heat the olive oil in a large saucepan on medium heat. Sauté the mushrooms, carrots, shallots, and garlic for 3–4 minutes. Add the cognac and white wine, then bring to a simmer for 2 minutes. Add the filtered water, cover with a lid, and gently simmer.
- Gather all the ingredients for the bouquet garni and then tie them together with string. Set aside.
- Add the tomato paste, tomatoes, saffron, and maple syrup to the saucepan. Then place the bouquet garni on top, cover, and simmer on low heat for 30 minutes.
- Discard the bouquet garni. Set aside about 2 tbsp of the mushrooms to use later as garnish.
- To make the almond cream, blend the almonds and water in a high-speed blender until very smooth. Set aside.
- Make the roux by softening the butter in a small saucepan. Add the potato starch and stir to form a paste. Add some of the bisque liquid and, once integrated, add the roux to the simmering bisque in the large saucepan. Stir well to combine, then season to taste. Remove from the heat and add the almond cream.
- Puree the slightly cooled bisque in a blender in batches or by using a hand-held blender. Adjust the seasoning is desired.
- Pour the bisque into serving bowls and garnish with the reserved mushrooms plus a sprinkle of chives and sweet paprika. Prepared to be impressed!
