Chestnut soup with morel sablés

5 g

dried morels

1/2

small onion

60 g

butter, softened

1/2

egg

50 g

grated Parmesan

75 g

flour

1/4 ts

salt

1/2 ts

baking powder

50 g

bacon cubes

1/2

onion

1 tbs

olive oil

250 g

frozen chestnuts

50 ml

white port wine

50 ml

white wine

200 ml

vegetable broth

50 g

crème fraîche

salt, pepper

1/4 bunch

flat leaf parsley

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

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

15 g

dried morels

1 1/2

small onion

180 g

butter, softened

1 1/2

egg

150 g

grated Parmesan

225 g

flour

1/2 ts

salt

1 1/2 ts

baking powder

150 g

bacon cubes

1 1/2

onion

3 tbs

olive oil

750 g

frozen chestnuts

150 ml

white port wine

150 ml

white wine

600 ml

vegetable broth

150 g

crème fraîche

salt, pepper

3/4 bunch

flat leaf parsley