Ingredients
Sablés:
- 10 g dried morels
- 1 small onion
- 120 g butter, softened
- 1 egg
- 100 g grated Parmesan
- 150 g flour
- 1/4 ts salt
- 1 ts baking powder
Soup:
- 100 g bacon cubes
- 1 onion
- 2 tbs olive oil
- 500 g frozen chestnuts
- 100 ml white port wine
- 100 ml white wine
- 400 ml vegetable broth
- 100 g crème fraîche
- salt, pepper
- 1/2 bunch flat leaf parsley
Preparation
Sablés:
1. Soak the morels in warm water for approx. 30 minutes. Then rinse thoroughly in a sieve under cold running water.
2. Peel the onion, finely chop them together with the morels in the Quick Cu and add to the small pot. Place the pot on the Navigenio and heat on level 6 up to the roasting window, switch to level 2 and roast for approx. 4 minutes while stirring. Remove from the pot and let cool.
3. Beat butter and egg with each other until fluffy. Add the Parmesan, flour, salt, baking powder and morel mixture and quickly knead everything.
4. Using plastic wrap, form a roll measuring approx. 5 cm in diameter and chill for approx. 2 hours.
5. Cut out a circle of baking paper with the help of a 24 cm lid. Cut the dough roll into slices approx. 5 mm thick.
6. Place the large pot on the Navigenio and heat on level 6 up to the roasting window, put the pot in the inverted lid, line the pot with the baking paper and place approx. 8 sablés all around the baking paper, leaving the center free.
7. Place the Navigenio overhead and switch to low level, bake for approx. 4 minutes until pale brown. Let the sablés cool on a wire rack.
8. Remove the baking paper from the pot. Place the pot on the Navigenio, switch to level 6 and heat for approx. 1 minute. Bake the next sablés in the same way.
9. Repeat until all the sablés are baked.
Soup:
10. Place the small pot on the Navigenio and heat on level 6 up to the roasting window, switch to level 2 and roast the diced bacon until crispy. Remove the bacon and let cool on paper towel. Clean the pot.
11. Finely chop the onion in the Quick Cut, add to the pot with olive oil. Place the pot on the Navigenio and heat on level 6 up to the roasting window, switch to level 2.
12. Roast approx. 2 minutes. Add chestnuts, deglaze with white wine and port wine. Add the broth, heat the pot on level 6 up to the vegetable window, switch to level 2 and cook for approx. 20 minutes in the vegetable area.
13. Add the crème fraîche, finely puree with a hand blender and season to taste, finely cut the parsley leaves.
14. Plate the soup with diced bacon and parsley and serve together with the sablés.
This recipe has been tested and approved by AMC.
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