Ingredients
For 10 portions
250g
QimiQ Cream Base
4tbsp
Butter
3
Garlic clove(s), finely sliced
400g
Jerusalem artichoke, washed, finely sliced
300g
Cabbage with the stalk, finely sliced
150g
Onion(s), finely diced
2tbsp
Rye flour
1tbsp
Porcino flour
Black pepper, ground
Tabasco sauce
Soup seasoning
1.5litre(s)
Chicken stock, or water
1litre(s)
Whipping cream 36 % fat
2cl
White wine vinegar
To serve
Gammon, diced
Smoked trout fillet
Preparation
- Melt the butter in a saucepan. Add the garlic, Jerusalem artichoke, cabbage and onion and sauté lightly.
- 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.
- Season to taste, blend smooth using an immersion blender and strain through a sieve.
- 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.
Hints
- Garnish with freshly ground black truffle.
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