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Poultry

Smoked Rutabaga Soup with Kölsch Froth

Tastes Delicious

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Smoked Rutabaga Soup with Kölsch Froth

Chef Anthony Ramos of The Vintage Restaurant in Cologne cooks us a regional specialty.

STEP 1:

For the broth:

250 g veal bone

500g poultry giblets

1 leek

2 carrots

100 g celery root

1 onion

2.5 liters water

1 TBSP grape seed oil

Preparation:

Sauté the giblets with the washed bone in grapeseed oil in a large pot. Add cold water and bring to a boil. As soon as the broth is boiling, remove the froth with a skimming ladel, cover and boil gently for 3 hours. Then add the vegetables and cook for another 20 minutes before straining the broth through a sieve or cloth.

Step 2

Smoking the rutubaga:

200 g smoking flour

1 large rutabaga

A deep pan and fitted sieve

Matches

Aluminum foil for covering

Preparation:

Peel the rutabaga and cut into large cubes. Sprinkle smoking flour on the bottom of the deep pan and put the rutabaga cubes into the sieve. Light the smoking flour so that it smokes strongly. Quickly put the sieve over the smoking flour and cover with foil. Allow to smoke for about 10 minutes.

Step 3

The soup:

1 large rutabaga (cubed and smoked)

4 shallots

800 ml poultry broth

6 TBSP butter

200 ml cream

100 ml white wine

Spices:

Seasalt

Ground pepper

Freshly grated nutmeg

Smoked salt or Fleur de Sel (optional)

Preparation:

Peel the shallots and cut into large cubes. Heat butter in a pan, sauté the shallots, add the rutabaga and continue to sauté until translucent. Douse with white wine and then reduce heat. Add the cream and broth and boil gently until the vegetables are done. Puree the soup with a mixer and strain. Spice with herbs according to taste.

Step 4

The Kölschfroth

300 ml Kölsch (beer)

150 g egg yolk

150 g cream

90 g creme fraiche

2 sheets of gelatin

2 whipped cream cartridges

Salt and pepper to taste

Soften the gelatin in cold water. Mix the Kölsch and egg yolk with a whisk and beat in a warm-water bath. Add the softened and squeezed gelatin sheets and beat into a froth. Add salt and pepper to taste. Then beat over an ice-water bath and fold cream and creme fraiche into the froth. The finished froth can then be loaded into the whipped cream cartridges before the cartridges are charged with gas.

TIP: If you can't get original Kölsch from Cologne, you can also use any other quality beer. You can also use a hand-held blender to whip up the froth.

29.03.2011 DW-TV euromaxx a la carte a. ramos

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