Hack 1/2 shallot and sweat in some butter. Add the florets of 1/4 cauliflower. Add 350 ml chicken stock, 125 ml buttermilk and some sprigs of fresh thyme and softly boil till the cauliflower is done.
Cut 1 slice of gingerbread into small cubes and panfry in butter. Cool down to become crispy.
Warm 1/2 tbsp curcuma and 1/2 tbsp ras el hangout in 200 ml arachide oil
Toast 1 tbsp almond slivers in a dry pan
Remove the thyme and blend the cauliflower mix into a creamy soup.
Tast and season with salt and pepper
Serve the soup in bowls, finish with 50g sliced smoked duck breast, the almond slivers, the gingerbread, thyme leaves and a tbsp of the spiced oil.
(Here Jeroen de Pauw's original recipe in Flemish)
from simple food, looking good
Cauliflower soup with smoked duck breast Recipe
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