Gastronomixs

Ajoblanco consommé

This clear consommé has all the beautiful flavours of the classic Spanish ajoblanco.

Makes 1 litre.

Ajoblanco consommé

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Ingredients

1.1

litres

chicken stock

200

g

rye sourdough bread

200

g

shaved almonds

6

cloves

garlic, crushed

As needed:

 

salt

Preparation method

  • Heat the chicken stock.
  • Toast the rye sourdough bread under the salamander grill.
  • Add the rye sourdough toast, the almonds, and the garlic to the stock and infuse for 30 minutes.
  • Pass the stock through a coffee filter or cheesecloth.
  • Season the consommé to taste with salt.

Serving suggestions

  • A perfect match for components of sweet pepper, almond, and tomato.
  • Delicious in a composition with red mullet, aubergine, and garlic.
  • Combines well with chicken, onion, and chervil.

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