2 cloves garlic, peeled, crushed with knife blade and chopped
1 small carrot, chopped
2 small green onions, chopped
1 stalk celery and leaves, chopped
1 cup heavy cream
1 teaspoon salt
1⁄4 teaspoon pepper
2 tablespoons butter
Sauté onions, celery and carrot in a deep saucepan. Add chicken and veal stocks. Cover and simmer for 15–20 minutes. Add peas, green onion and garlic. Cover and simmer for 15–20 minutes. Season with salt and pepper. Transfer in batches to a food processor and puree until smooth. Return to pan, blend in heavy cream and heat. Serve hot or cold, garnished with croutons and bacon.
Croutons
3 slices white bread
few ounces of soft goat cheese
sprigs of parsley, chopped
applewood-smoked bacon, 6 slices
Spread goat cheese and parsley mixture on bread. Cut bread into croutons and brown for 5 minutes at 375. Chop the bacon, and pan-sear it in a tiny bit of butter. Place croutons and bacon at bottom of each bowl, and pour the soup around it.
Pork tenderloin with poached pears and pomme duchesse
6 6-ounce pork tenderloin cuts
all-purpose flour
salt and pepper
clarified butter or olive oil
Salt and pepper the tenderloins and roll through flour. Heat butter in saucepan. Cook over medium heat, until done.
Pears
6 Anjou pears, peeled and cored
water, enough to cover pears
1⁄4 cup lemon juice
1 cinnamon stick
Heat water, lemon juice and cinnamon stick in a saucepan until simmering. Place pears in poaching liquid, turn off heat, cover pan, and poach for approximately 10 minutes.
Pomme duchesse
2 1⁄2 pounds Idaho potatoes, peeled
1 egg
2 tablespoons butter
1⁄2 tablespoon nutmeg
Parmesan cheese to taste
salt and pepper
Boil the potatoes in lightly salted water until easily pierced by a fork. Rice the potatoes, and mash after adding butter, egg, nutmeg, cheese, salt and pepper. Place mashed potatoes in piping bag with a large pastry tip. Pipe near-full circles on a baking sheet sprayed with cooking spray. Brown for several minutes in oven .
Sauce
1 48-ounce can veal stock
1 teaspoon tomato paste
1 ounce chocolate
1 ounce Madeira wine (dry)
salt and pepper
Pour Madeira in saucepan and burn off alcohol. Add veal stock, tomato paste and chocolate. Whisk until smooth. Reduce by 1⁄3. Add salt and pepper to taste
Vegetables
about 5 Brussels sprouts per person
about 3 garlic cloves per person (peeled, left whole)
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