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 | Fresh Fruit and Vegetable |
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Soup Duet |
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| | Ingredients: (serving size: 2) | Cauliflower and Baby Oysters Soup
• Cauliflower 1/2, cut into small pieces by 2cm x 2cm
• Japanese baby oyster 2 per a serving
• Milk
• Fennel 1/4, medium, finely diced
• Leek 50g, finely sliced
• Corn 1/2, corn only, discard kernel
• Japanese onion 1/3, diced
• Garlic 2 cloves, diced
• Clam juice 1 bottle
• Unsalted butter 20g
• Salt and pepper to taste
Beetroot and Peas Soup
• Cooked beetroot 2, chopped
• Fresh peas 2-3 tablespoons
• Onion 2 tablespoons, diced
• Carrot 4 tablespoons, diced
• Fennel 1 tablespoon, diced
• Potato 1/2, diced
• Water
• Vegetable broth 750ml
• Chedder cheese a pinch
• Salt and pepper to taste
• Extra virgin olive oil | | | Method: | Cauliflower and Baby Oysters Soup
1. Sweat the leek, fennel, onion and garlic for 10 minutes under medium low heat, season with salt and pepper.
2. Add cauliflower and fry in medium high heat for 3-4 minutes.
3. Add clam juice and cook for 3 minutes or until the cauliflower becomes soft. Turn off heat, add milk and blend.
4. Top with oysters before serving.
Beetroot and Peas Soup
1. Sauté onion, carrot, fennel, potato with extra virgin olive oil, then sweat for 20 minutes under medium low heat.
2. Boil the vegetable broth with the peas for 2 minutes. Remove the peas and soak in ice water for later use.
3. Pour in hot vegetable broth, add beetroot then blend it.
4. Top with a pinch of chedder cheese and garnish with peas. | | | Wine Pairing Suggestion | Nicolas Maillart Brut 1er Cru Platine NV 750ml (France)
- Item no. 301132904
A touch of sweet fruit, with lemon and pear. Delicious yeasty complex flavors, best match with oysters. |
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