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Ingredientes
- 300 ml Good Chicken Stock
- 20 gm Butter
- 1 Tbsp. Double Cream
- 12 x Asparagus Spears
- 1 x Carrot, (small - diced)
- 2 stk Celery, (peeled and diced)
- 1 x Leek, (small - diced)
- 8 x New Potatoes, (small - young)
- 2 x Tomatoes, (skinned, deseeded and diced)
- 4 slc Smoked Salmon, (cut into strips)
- 1 x Olive Bread Roll, (thinly sliced and toasted)
- 50 gm Irish Goats Cheese, (Inagh Cheese / Gabrilelle)
- 1 x Egg Yolk Mixed Herbs
Direcciones
- 1. Heat the chicken stock and cook all the vegetables one by one starting with the potatoes, carrots, celery, leek and asparagus. Strain the vegetables and reserve the stock.
- 2. Place the vegetables into small soup bowls/c.. Add in the tomato and smoked salmon that has been cut into strips.
- 3. Put the stock back on the heat and whisk in a little butter and cream.
- Season and add in the minced herbs. Allow to infuse for a few min.
- 4. Meanwhile whisk the egg yolk with 2 - 3 tsp. of boiling water over a bain marie till a thick and creamy sabayon has been formed.
- 5. Sprinkle the cheese onto the croutons and place under a warm grill till the cheese starts to bubble.
- 6. Fold the sabayon into the stock and pour over the vegetables. Place the croutons on top and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 803g | |
| Recipe makes 4 servings | |
| Calories 810 | |
| Calories from Fat 312 | 39% |
| Total Fat 34.8g | 43% |
| Saturated Fat 11.06g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 128mg | 43% |
| Sodium 361mg | 15% |
| Potassium 2927mg | 84% |
| Total Carbs 72.07g | 19% |
| Dietary Fiber 9.0g | 30% |
| Sugars 6.48g | 4% |
| Protein 52.74g | 84% |
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