Smooth Broad Bean and Radish Top Soup with Vegetable Matignon
Step 1: Soup
Peel and wash the leeks and onions, then finely chop.
Chop the peas and baby broad beans, without shelling.
Brown the onions, minced leeks, and a clove of garlic just barely in a cast iron pot in some olive oil.
Season, add the chopped peas and broad beans, and moisten with the light stock. Bring to a boil, then cool quickly so that the color stays bright green.
Purée the contents of the pot, and sieve through a fine-meshed chinois.
Meanwhile, boil the radish tops in salted water, drain, and plunge them into iced water. Drain again.
Step 2: Vegetable Matignon
Dice the carrots, celery, and leeks into an even matignon. Soften without browning in olive oil with a clove of garlic. Season and set aside.
Melt the ham fat in a saucepan with the garlic cloves, thyme, and bay leaf. When the fat is completely melted, add the clear chicken jus, and infuse gently on the edge of the range for 30 minutes.
Brush one side of the slices of the country-style bread with the ham fat. Place under the broiler, and toast both sides.
Cut 4 or 5 toast soldiers 1/2 inch (1.2 cm) wide, and keep warm.
Step 3: Plating
Plate the vegetable Matignon in the center of each plate. Purée the soup, then bring to a boil. Cream lightly, add a dab of butter, and season to taste. Purée again to obtain a smooth and frothy mixture.
Bake the bread sticks for 2 minutes to warm, and and set in napkins folded in the shape of frogs.
Serve the steaming soup in a warm tureen.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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