Rape blossom soup
Blanching rapeseed blossoms once removes their bitterness.
Cut the onion into thin slices perpendicular to the grain, the leek into 1mm-wide slices, and the potato into thin half-moon slices. Put 20g of butter into a pot, add the onion and leek, and fry slowly for 15 minutes
While [1] is frying, boil the rapeseed flowers in a pot with a little salt (not included in the recipe) for about 1 minute, then drain and plunge into ice water to retain their color. After draining, roughly chop the flowers. Leave a few rapeseed flowers aside for topping
Add the potatoes and a pinch of salt to the pot (1) and continue to fry
Once the potatoes are soft, add 300cc of bouillon soup and simmer for 15 minutes
After 15 minutes, add the rape blossoms from [2] and stir-fry for about 2 minutes, then turn off the heat and blend. (If it is too hard at this point, add a small amount of milk and blend.)
Once the mixture is smooth, strain it through a fine sieve, add 100cc each of milk and cream, and mix over ice water to cool. Taste and add salt
Once the soup has cooled, pour it into plates and top with the reserved rape blossoms, diced tomatoes and chives for color, then drizzle with olive oil to finish
-
- Onion
- 50g
-
- Leeks
- 50g
-
- Potatoes too
- 1 small
-
- butter
- 20g
-
- rape blossoms
- 150g
-
- salt
- Small amount
-
- Bouillon soup
- 300cc
-
- milk
- 100cc
-
- Fresh cream
- 100cc
-
- tomatoes for finishing
- Small amount
-
- Chives for garnish, finely chopped.
- Small amount
-
-
Olive Oil
for
Ardoino Extra Virgin - Small amount
-
Olive Oil
for
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