Sorrel Soup with Red Cabbage Gelée
Soups • Russian
Description
This recipe was shared with us by chef John Smith from a popular American restaurant.
Ingredients
- Sorrel 10 oz
- Spinach 5 oz
- Chicken Broth 0 qt
- Avocado 1½ pieces
- Shallot 5 oz
- Thyme 2 stalks
- Olive Oil 0 fl oz
- Red Currant 10 oz
- Gelatin 0 oz
- Radish 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Chop the red cabbage randomly, pour in half a liter of vegetable broth, and bring to a boil. Let it steep at room temperature for a day, then strain. Add the gelatin that has been soaked in warm water, mix well, pour the mixture into a shallow mold, and refrigerate for one hour to set.
Step 2
Finely chop the shallots and sauté them in olive oil over low heat until golden brown. Add the thyme and cook for a little longer. Bring half a liter of vegetable broth to a boil in a saucepan. Blanch the sorrel and spinach, then transfer them to an ice bath.
Step 3
Combine the broth, sautéed onions, sorrel, spinach, and one ripe avocado (of course, peeled). Blend until smooth and season with salt.
Step 4
Scoop out small balls from half an avocado using a coffee spoon. Slice the radish into very thin wedges and roll them into tubes, similar to cannelloni. Cut the set cabbage jelly into medium-sized cubes.
Step 5
Heat the soup. Place the cabbage cubes, radish strips, and avocado balls in a bowl. Pour the hot soup over them and serve.
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