John Myers
Foamed Consommé of Sour Tail on Fennel Insert
The perfect foamed consommé of sour tail on fennel insert recipe with a picture and simple step-by-step instructions.
- 1,5 Pc. Onion
- 750 g Rostbratwurst
- 4 Pc. Juniper berries
- 7 Pc. Allspice grains
- 2 tsp Black peppercorns
- 1,5 tbsp Powdered sugar
- 1,5 liter Poultry broth
- 1 Pc. Bay leaf
- 6 tbsp Red wine vinegar
- Salt
- Cayenne pepper
- 1,5 tbsp Sugar
- 1,5 tbsp Garlic cloves
- 1,5 Pc. Lemon zest
- 1,5 disc Ginger
- 120 g Cold butter
- 500 g Fennel
- Peel the onion and cut into 1 / 2cm cubes. Cut the grilled sausages into 1/2 to 1 cm thick slices. Put the juniper berries, allspice and pepper in a spice bag. Cut the fennel – put the fennel greens aside. Let the fennel stand in the broth for 15 minutes more than simmer, then remove.
- Put the powdered sugar in a saucepan and let it caramelize over medium heat, add the onion and sauté until translucent. Add the broth with the bay leaf and the spice sachet and let the onion steep for a good 10 minutes just below the boiling point.
- Season the soup with the vinegar, a little salt, a pinch of cayenne pepper and the sugar. Peel the garlic, cut in half and add with the sausage slices, lemon zest and ginger and let it steep for about 3 minutes. Let the spice sachet and let stand for 3 minutes. Remove the spice sachet and all the spices.
- Pour the stock through a sieve into a saucepan and fold in the butter with the hand blender. Add sugar, salt and vinegar to taste. Distribute the grilled sausages and vegetables on preheated soup plates and place the soup on top.
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