Continued.
Potato Leek Soup with Caged Oyster, Crème Fraiche
and Caviar
Soup
Base Ingredients:
4 cups Water
1 lb Bonewerks CulinArte' Chicken Glace
1 cup diced Leeks
1 cup diced Carrots
2 cups peeled diced russet Potato
Salt & pepper to taste
1 tbls. Vegetable Oil
Method:
Sauté
leeks, carrots, and celery in it vegetable oil until trans-lucent,
approximately 3- 5 minutes. Add water, Bonewerks
CulinArte'
Chicken Glace, potatoes and simmer 30 minutes. Puree and
keep warm.
(Click on recipe in Other Great Recipes
to continue recipe, down on this page)
Braised Lamb Shank and Barley Soup with Porcini and
Eryngii Mushrooms, Horseradish Polenta Raft
Soup
Base Ingredients:
2 lb. Bonewerks
CulinArte' Elite Veal
Demi Glace
2 cups diced yellow onions
2 cups diced tomato
2 cups diced mushroom
2 cups diced leeks
2 cups diced carrots
2 cups diced celery
Salt and pepper to taste
1 tbls vegetable oil
8 cups water
Method:
Sauté
all vegetables in 1 tbls vegetable oil until translucent
approximately 3 minutes. Add water, Bonewerks
CulinArte'
Elite Veal Demi Glace and simmer 20 minutes. Strain set
aside. Reserve 2 soup stock for lamb shank braising
Ingredients:
1 bunch broccolini
4 lamb shanks
4 tbls. vegetable oil
1 lb. porcini mushrooms sliced
1 lb. erygnii mushrooms sliced
1 cup polenta
1 cup water
1 tbls. horseradish
1 tbls. grated Parmesan cheese
Salt and pepper to taste
4 cups Bonewerks
CulinArte' Elite Veal
Soup Stock
2 cups barley
4 cups water
4 red bell pepper-cut into four
diamond pieces
Method:
In
hot skillet and 2 tbls. vegetable oil, sear off lamb shanks
until well browned. Drain oil, add 4 cups veal stock and
braise in over 45-55 minutes until tender. Set aside.
In 2 tbls. vegetable oil, sauté off in hot skillet
sliced porcini and eryngii mushrooms until browned, 2-4
minutes. Season with salt and pepper, set aside. In separate
pot, boil 1 cup water (or chicken stock) with 1 cup polenta.
Simmer 15 minutes. Fold in 1 tbls. horseradish, 1 tbls.
Parmesan cheese. Pour out on to 5 x 7 greased sheet pan
with sides. Bake in oven for 20 minutes. Set aside to
cool. Cut out polenta raft and set aside. Steam off broccolini
spears until tender, 3-5 minutes. Set aside. In 4 cups
salted boiling water, add 2 cups barley, cook until done
8-5 minutes. Strain, set aside.
Assembly:
In
large bowl, ladle in veal stock soup. And 2 cup cooked
barley. Place 1 lamb shank resting against side of bowl.
On one side of lamb shank place broccolini spear. On both
sides of shank, place porcini and eryngii mushrooms. Arrange
polenta raft in center of bowl topped with red pepper
More
Great Bonewerks CulinArte' Recipe Links:
Asparagus
Soup with Asparagus Flan and Parmesan Crisp
Butternut-Squash
Soup with Pheasant Breast, Almonds, Fried Green &
Cranberry Swirl
Braised
Lamb Shank & Barley Soup with Porcini & Eryngii
Mushrooms, Horseradish Polenta Raft
Sweet
Corn and Lemongrass with Lobster Tail and Chili Oil
Passillo
Pepper Soup with Pork Carnitas
Potato
Leek Soup with Caged Oyster, Crème Fraiche and
Caviar
Red
and Yellow Tomato Soup
Szchewan
Noodle Soup with Grilled Prawns
Bonewerks
- CulinArte' Ad
Bonewerks
- CulinArte' Method of Composed Soups.PDF
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