”Ham and Bean Soup”
Proscuitto and Foie Gras Consomme,
Foie Gras and Black Eyed Pea “Tile”,
Smoked Banana and Two Bean Puree
With all of the consommes that I have made I probably could make a page on my blog (which I need to update) but, if there is going to be a broth it better be perfectly clear. After Thanksgiving I saw my aunt making making a ham and bean soup and I thought given the season I should do my version of the dish.
The flavor of the Proscuitto and foie was awesome but I had to figure out a way to make the beans be a little more gourmet. I attempted to make agar cannellini bean dumplings with minimal success. I really did not have enough time to experiment with them enough. Also I wanted a little more foie flavor so I decided to do the foie and goat tile and put some legumes inside it. The puree is adzuki beans and cannelini, the adzuki beans really gave it a nice peppery addition to the broth. When it comes to the banana I really wanted to use a plantain but from the time that I thought of that component I could not find plantains before I had to go to work. I knew that goat cheese and foie would go with banana so I tried the broth with fresh banana and so the potential. I maple smoked the banana (again) then pan seared the banana with arborio rice and it really gave beautiful crunch and really gave a great different flavor that was really enjoyed by the guests.
