John Myers
Contents
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Ingredients
- 1 Zucchini fresh
- 1 Cooked Saussison cut into cubes.
- 1 glass Wild mushrooms or fresh ones in season
- 0,5 Onion
- 5 Thyme stems / 4 for set /
- Butter, salt pepper
- 500 g Carrots
- 2 Potatoes
- 6 slices Ingver
- 0,5 Onion
- 1 dL White wine
- 5 dL Bouillon
- Salt, pepper 1 pinch of nutmeg
- 2 dL Cream
- 4 Quail eggs
Instructions
- Cut 4 long slices from the zucchini with the machine and blanch them in the salted water. Quench in the ice water. Place the slices in a service ring and, if necessary, fix them with a toothpick. Tighten the onions, the sausage and the mushrooms with a teased thyme sprig in the butter, pour them into the rings and keep warm.
- SOUP: Put onions, carrots, potatoes and ginger in butter until translucent. Deglaze with wine and bouillon and cook until soft. Add the seasoning with cream and puree finely. Before serving, add the cold butter and a sheet of gelatine, pass everything through a sieve and froth everything up again with the blender.
- Arrange: put the hot service rings in the middle of the soup plate and carefully pour on the soup. Place a quail egg with a sprig of thyme on each ragout and carefully peel off the service ring. NB. If you add a sheet of gelatine to the soup, the foam stays longer !!
- With this soup you are guaranteed to shine with every invitation. !!!!!!! En good !!!! Do they like it fiery. Have a chorizzo sausage !!!
Nutrition
Serving: 100gCalories: 135kcalCarbohydrates: 2gProtein: 4.3gFat: 11.3g
