Tom Yam Cappuccino with Fennel and Celery Serves 10 Ingredients 1tbsp butter 2tbsp olive oil 400g fennel bulbs, sliced and chopped 200g sliced celeriac 100g leek 100g white onion, peeled 100g potatoes 2 garlic cloves, finely chopped 40cl chicken stock 50cl milk 10g kaffir lime leaf 20g galangal 20g lemongrass For the tom yam foam 40cl chicken stock 50cl water 10g kaffir lime leaf 20g galangal 30g lemon grass 2 tom yam cubes Lime juice 75cl whipping cream Sugar, salt and pepper Red chilli Method • • • • Heat the butter and olive oil in a large saucepan. Add the fennel, celery, leek, onion, potato and garlic and sauté well for 10 minutes. Add the spices and stock, with water to cover if needed, and simmer for 30 minutes. Remove the spices before blending the mixture into a puree. Warm the puree, stir in the milk and continue cooking to smooth consistency. Add seasoning, then strain through a fine sieve. Tom yam foam • • • Bring all the ingredients to a boil and simmer until the liquid has reduced to three-quarters its original volume. Add the cream, and further reduce the liquid. Add seasoning and strain, allow to cool and whip to a foam. Store in refrigerator. Reheat the soup, pour into a coffee cup, top with the Tom Yam foam. Garnish and serve.
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