Cream of mushroom soup with smoked bacon

Mushroom cream

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  Step 1

  In a Dutch oven, sauté the minced onion in the olive oil.

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  Step 2

  Prepare the mushrooms by cutting off the earthy part of the stem and briefly running them under cold water.
  Chop and add to the onion when it begins to turn translucent.

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  Step 3

  Fry for 5 minutes, then add the vegetable stock.
  Simmer for a further 15 minutes.

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  Step 4

  Using a hand blender, blend with the cream until smooth.
  Season with a twist of the pepper mill.
  (Do not add salt, as the vegetable stock and bacon are already salty).
  Set aside.

Smoked bacon cream

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  Step 5

  Heat the heavy cream in a saucepan.

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  Step 6

  If your smoked bacon is sliced, cut it into lardons to help diffuse the flavours into the cream.
  Leave to infuse for around ten minutes over medium heat.

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  Step 7

  When the cream is well infused, strain it through a chinois or a small sieve to remove any bits of bacon, and place it in your siphon.
  Leave to cool for a thicker cream.
  Add the gas cartridge and shake well.

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  Step 8

  As we don't like waste, we use the pieces of bacon to add a little crunch to the recipe.
  To do this, cut them into small cubes and fry in a pan until crisp.

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  Step 9

  Place the velouté in the bottom of your bowl, followed by the infused cream in the center. Sprinkle with diced bacon and a few leaves of flat-leaf parsley or spring onions to decorate the dish.