John Myers
Contents
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Ingredients
- 400 g Onions white
- 1 tbsp Butter
- 100 ml White wine
- 350 ml Poultry stock
- 350 ml Whipped cream
- 4 tbsp Coffee beans
- 1 pinch Salt
- 1 pinch Pepper White
- 300 g Heidschnucken fillet
- 1 Rosemary sprig
- 1 tsp Honey
- 1 shot Vegetable oil
Instructions
- For the soup, peel the onions and cut into fine strips. Heat the butter in the saucepan and sauté the onions until translucent. Deglaze with the wine and reduce almost completely. Add the stock and cream.
- Pour coffee beans into tea filters, close the filters and add to the soup. Let the soup simmer for about 40 minutes. Remove the tea filters, puree the soup and then pass through a sieve. Season to taste with white pepper and salt.
- Wash and pat dry the Heidschnucken fillets, season with salt, pepper and fry on all sides in hot oil. Add honey and rosemary and cook together in a preheated oven at 180 ° C for approx. 5 minutes.
- Mix the soup again, garnish with a spoon of milk foam and herbs and serve with the Heidschnucke.
Nutrition
Serving: 100gCalories: 178kcalCarbohydrates: 6.5gProtein: 6.7gFat: 13.6g
