Ingredients
For 10 portions
For the cheese snack
1kg
QimiQ Cream Base
250g
Goat cheese, grated
125g
Parmesan, grated
125g
Karst Cave Aged Cheese, grated
15g
Gelatine sheets à 3 g
All purpose flour, for breading
Egg(s), for breading
Bread crumbs, for breading
For the soup
1.5kg
QimiQ Cream Base
300g
Onion(s), finely diced
15g
Garlic, finely chopped
150g
Leek, finely sliced
100g
Celeriac, chopped
100g
Fennel, chopped
250g
Carrot(s)
150g
Tomato paste
150g
All purpose flour
300ml
White wine
750ml
Chicken stock
750g
Kryssos roasted red tomatoes
Oregano, chopped
Thyme, chopped
Basil, chopped
150g
Butter
Preparation
- For the cheese snack: heat the QimiQ Sauce Base, add the grated cheese and allow to simmer until the cheese is melted. Soak the gelatin in cold water, squeeze and add to the cheese mixture. Blend smooth and strain if needed. Fill into a plastic bag and allow to chill overnight.
- Cut the cold cheese mixture into bite size cubes and bread two times with the flour, eggs and bread crumbs. Fry in hot oil until golden brown.
- For the soup: sauté the onion, garlic, leek, celeriac, carrots and fennel in butter. Add the tomato puree and flour and whisk well. Douse with the white wine and add the chicken stock. Add the Kryssos roasted red tomatoes and allow to simmer until soft.
- Add the QimiQ Sauce Base and herbs and blend smooth. Season to taste with salt and pepper and finish with the chilled butter. Serve the soup with the cheese snacks.
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