Folders are a nice way to group recipes for better use and quicker access. You can create collections or cookbooks and share those with others.
Preview
Sie müssen angemeldet sein um dieses Feature zu nutzen.
Jetzt
registrieren
oder
einloggen
QimiQ
Benefits
Smooth and creamy consistency in seconds
Longer presentation times without loss of quality
Enhances the natural taste of added ingredients
Tips
Garnish with freshly ground black truffle.
Ingredients for 10 portions
250
g
QimiQ Cream Base
4
tbsp
Butter
3
Garlic clove(s),
finely sliced
400
g
Jerusalem artichoke,
washed, finely sliced
300
g
Cabbage with the stalk,
finely sliced
150
g
Onion(s),
finely diced
2
tbsp
Rye flour
1
tbsp
Porcino flour
Black pepper,
ground
Tabasco sauce
Soup seasoning
1.5
litre(s)
Chicken stock,
or water
1
litre(s)
Whipping cream 36 % fat
2
cl
White wine vinegar
To serve
Gammon,
diced
Smoked trout fillet
Method
1.
Melt the butter in a saucepan. Add the garlic, Jerusalem artichoke, cabbage and onion and sauté lightly.
2.
Add the rye flour and the porcino flour and mix well. Add the chicken stock or water, QimiQ Cream Base, cream and vinegar and allow to simmer for approx. 15 minutes.
3.
Season to taste, blend smooth using an immersion blender and strain through a sieve.
4.
Put the gammon or smoked salmon into deep bowls and fill with the soup. Garnish with parsley, green celery and pumpkin seed oil and serve with toasted sourdough bread.
