Ajoblanco consommé
This clear consommé has all the beautiful flavours of the classic Spanish ajoblanco.
Makes 1 litre.
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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.