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SALSIFY VELOUTE w/ Side Stripe Prawns & Lobster Oil by Chef Lee Parsons of Bacchus

March 4th, 2008 Write a Comment  Print This Post

Ingredients:

•  4.5kg Salsify
•  500g Onion }
• 250g Celery } Small
• 250g Leeks } Mirepoix
• 350g Fennel }
• 1g Fresh thyme sprigs
• 2 Bay leaf
• 3.5lt Chicken stock
• 3.5lt Milk 2%
• 300g Butter
• 100g Salt
• 300ml Natural Yogurt

Method:

1. Sweat the mirepoix with the thyme, bay leaf and salt until soft
2. Bring to a boil the milk, chicken stock and vegetable stock
3. Pour onto the mirepoix bring to the simmer.
4. Add the salsify. Simmer for 20 minutes
5. Puree the soup in large bar blender. Pass through a fine chinoise.
6. Chill on ice to retain freshness of flavor and color
7. Enjoy!