From the demo: Decadent Soups with Vincent Cachot, September 20,2008
Serves 4
Ingredients:
6 Oz Green Lentils
1 Oz Carrots Brunoise
1 Oz Onion Chopped
1 Oz Bacon Brunoise
0.25 Oz Garlic Chopped
0.5 Floz Clarified Butter
1 Floz White Wine
10 Floz Chicken Stock
1 Sachet (Thyme and Bay leaf)
4 Scallops U10 Dry
0.5 Floz Virgin Olive Oil
1.5 floz + 2 floz Manufacturing Cream
¼ Vanilla Bean
Salt and pepper to taste
Preparation:
- Soak lentils in cold water for 2 hours then strain.
- Cut carrots, onions and bacon in brunoise.
- Prepare sachet.
- Sautee Bacon first with a clarified butter. Add carrots and onions when bacon starts to color.
- Add lentils, deglaze with white wine and reduce by ½.
- Add chicken stock and simmer for 20 minutes.
- Add cream and simmer for another 10 minutes.
- When soup is ready, keep half in a container and blend the other half.
- Strain into a fine chinois then add in the other half.
- Pan sear scallop in a non stick pan with olive oil for 2 minutes each.
- Dress in the middle of the plate and pour the soup around.
- Add Vanilla whip cream around the scallop and garnish with fresh chervil.
Ready to serve.
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