Fall Bisque from Chef Chad Martin of Circa 1918 and Create Bistro




SOUP: FALL BISQUE OF CAULIFLOWER AND FENNEL WITH WILD MUSHROOM-BACON JAM CROUTON, CONFIT OF QUAIL, SHIITAKE TRUFFLE OIL
From Executive Chef Chad Martin
Circa 1918 and Create Bistro, Newport News


Ingredients

2 tablespoons butter
1 bulb fennel
2 cups chopped onions
2 garlic cloves, minced
1 potato, cubed
1 head cauliflower, cut into small pieces
6 cups cauliflower-fennel stock or vegetable stock
2 cups white wine
7 cups heavy cream, reduced to 5 cups
2 teaspoons salt
1 teaspoon white pepper
1 cup mushrooms, chopped
White truffle oil
1/3 cup bacon jam or pate
1 cup confit of quail, duck or pheasant
6 croutons made from baguette, thinly sliced and toasted

Method

In a stockpot, melt the butter over medium heat. Add the fennel, onions, garlic, and ginger. Cook, stirring frequently, for 10 minutes. Do not brown, just sweat. Add the white wine. Cook for 1 minute. Add the potato and the cauliflower, then the stock. Bring the soup to a boil, then turn the heat to low, and simmer the soup for 40 minutes. Add the salt and pepper. Then add the warm reduced cream. In a blender, blend the soup in batches. Taste the soup, and add salt or pepper if needed. Serve the soup hot. Place the quail in duck fat, add fresh thyme and garlic. Bake at 180 degrees for three hours . Keep in the fat until completely cold. Make the day before serving. Pull quail from the fat and shred.

For the crouton:
Slice fresh baguette, rub with olive oil, then bake until crisp. Saute the mushrooms in a preheated pan on medium high heat until caramelized and dry. Add salt and black pepper. Spread bacon jam or pate on the toast, top with mushrooms. Garnish with white truffle oil.