INGREDIENTS
Soup
10 x 280 ml capacity cast iron pots
150 g duck fat
3 kg brown onions, peeled and thinly sliced
2 cloves of garlic, crushed
¼ bunch thyme
150 ml white wine
1 tablespoon sherry vinegar
1 litre mushroom stock
1 litre chicken stock
Sea Salt and white pepper to taste
1 ale beer (375 ml)
10 rounds of puff pastry (approximately 5mm thick and 15 cm and 2 cm diameter larger than serving bowls)
2 egg yolks, lightly beaten for glazing
200 g Gruyere cheese, grated
Chicken stock
2 kg chicken carcasses
1 carrot, peeled and cut lengthways
1 large onion, cut in half
1 leek washed, root removed
3 garlic cloves
1 celery stalk, cut into 3 cm lengths
5 peppercorns
1 bouquet garni
3 litres water
Mushroom stock
15 g dried porcini mushrooms
1 litre hot water
Miele Accessories
METHOD
Chicken stock
- Place vegetables, garlic and peppercorns into a large pot and dry roast.
- Add chicken bones and cover with water. Add bouquet garni and bring to the boil on Induction setting 6.
- Reduce heat to medium-low, Induction setting 3-4 and continue to cook for 4 hours.
- Strain through a fine sieve.
Mushroom stock
- Place dried porcini mushrooms into hot water and soak for 20 minutes.
- Strain the stock and reserve for later use.
Soup
- Pre-heat oven to 200˚C on Moisture Plus with 1 manual burst of steam.
- Place the Induction gourmet oven dish on medium heat, Induction setting 6, melt the duck fat.
- Add onions, garlic and thyme, cover and sweat down for 45 minutes, stirring occasionally to prevent sticking.
- Deglaze the pan with white wine and reduce until most of the liquid has evaporated. Add the sherry vinegar and cook for 2 minutes.
- Add stocks and reduce the liquid by ⅓ on medium-low heat, Induction setting 4-5.
- Remove from heat and check seasoning. Refrigerate until cool.
- Place 180 ml of soup mixture into pots and top with 30 ml of beer.
- Refrigerate until cold.
- Brush one side of each pastry disc with egg yolk and place over the pot (egg side down) with an excess of at least 2 cm all round. Press very gently into the edge of the pot and refrigerate for a further 30 minutes.
- Remove pots from the refrigerator, brush with egg yolk and stand at room temperature for 10 minutes. Cook at 200˚C on Moisture Plus for 20 minutes on shelf position 2, releasing a burst of steam.
- Remove pots from the oven and sprinkle with grated cheese.
- Return pots to the oven and cook for a further 5 minutes.
- Using a digital thermometer, test the soup is at 95˚C, serve immediately.
Hints and tips
- Duck fat can be substituted with goose or chicken fat.
- A good quality gruyere cheese is essential, we used Heidi Farm gruyere.
- Porcini mushrooms used to create the stock can be retained and used for a stir-fry or risotto.
- You can purchase bouquet garni from your local fruit and vegetable shop, alternatively you can make a bouquet garni by using thyme, bay leaves and peppercorns and wrap in muslin cloth.