John Myers
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Radish Cheese Soup with Small Chicken Skewer
The perfect radish cheese soup with small chicken skewer recipe with a picture and simple step-by-step instructions.
for the tightened soup
- 2 Bd Fresh radishes
- 3 Pc. Fresh shallots
- 3 Pc. Krilletjes / potatoes small
- 25 gr Butter
- 500 ml Vegetable stock
- 50 ml Creme fraiche Cheese
- 100 g Philladelphia sweet / chilli
- 25 g Homemade herb butter
- 1 tbsp Sweet chilli sauce
- 2 leaves From the radishes
- Pepper, chilli and muscat nuts from the mill
Addition:
- 4 Pc. Chicken blocks on a skewer
- Wash the radishes and potatoes, remove the leaves of the radish, save 3, peel and rinse the potatoes. Peel the shallots as well. Now cut all 3 types of vegetables into fine cubes.
- Heat a saucepan with butter, sauté the shallots until translucent, add the radishes and potatoes and sauté for 10 minutes.
- Add the bullion and simmer for 25 minutes. Then mix finely with the hand blender. Add the creme fraich, chilli cheese cream and 1 tablespoon sweet chilli sauce. Stir well during the boil. Add a little herb butter and season with a little salt, pepper and nutmeg.
- Cut the saved radish leaves into very fine slices and add to the soup.
- I served small chicken kebabs with it, because I found this combination appropriate in terms of taste. I wish you good luck and don’t forget it’s all a question of taste.
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