John Myers
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Potato and Almond Foam Soup with Salmon and Ciabatta Crostini
The perfect potato and almond foam soup with salmon and ciabatta crostini recipe with a picture and simple step-by-step instructions.
Orange oil:
- 2 Pc. Organic oranges
- 6 Pc. Sprigs of thyme
- 120 ml Olive oil
- 1 Pc. Organic lemon
Soup:
- 3 Pc. Onions
- 2 Pc. Garlic cloves
- 700 g Potatoes
- 2 tbsp Peanut oil
- 1 l Vegetable broth
- 250 ml Cream
- 120 g Almond leaves
- Salt
- Pepper
- 125 g Peeled almonds
- Fresh thyme
- 200 g Smoked salmon
- Fleur de sel
- Ciabatta
Orange oil:
- Wash the oranges and the lemon, then finely grate the peel of 5 oranges.
- Heat the olive oil in a saucepan to about 50 degrees.
- Add the lemon zest, the thyme and the orange zest, turn off the heat and then let it steep.
Soup:
- Dice the onions and garlic. Then peel the potatoes and cut them into pieces.
- Heat the peanut oil in a saucepan and fry the garlic and onions until golden brown.
- Then add the potatoes and stock and simmer for about 20 minutes.
- Then add the cream and flaked almonds and simmer for another 10 minutes.
- In the meantime, the ciabatta can be sautéed in olive oil and finally salted with fleur de sel (coarse-grained salt).
- 2 Tbsp of the orange oil and then let the blanched almonds turn golden brown in it.
Serve:
- Now place the salmon on the bottom of the plate, fill the plate with the soup and finally decorate the soup with another piece of smoked salmon. Garnish with the fried almonds, thyme leaves and orange oil and serve with the honey sticks.
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