TAFEL

BOUILLON

For all of the soups served at SOUPER I, use this bouillon recipe. We suggest you to make it a day ahead.

Ingredients

1 leek

1 big carrot

1 big onion

1/2 small celery root

4 cloves of garlic

1/2 chili pepper

750 ml water

salt to taste

Chop up the vegetables, garlic and chili in big pieces. Add them to a large pot and cover with the water. Bring to a boil, reduce the heat and let it simmer for an hour. Let it cool completely. The next day, strain out the vegetables and add salt to taste.

 

 

 

DEVILED EGGS

Ingredients

cauliflower soup 

1 small cauliflower, washed and chopped into pieces

375 ml bouillon

250 ml water

pepper and salt to taste

coconut curry egg yolk

1 can of full fat coconut milk, refrigerated overnight

1 to 2 tsp madras curry powder

Add the cauliflower, bouillon and water to a big pot and slowly bring to a boil. When the cauliflower is tender, blend everything in a high speed blender until perfectly creamy. Add pepper and salt to taste.

Open the can of coconut milk and scoop out the hardened part of coconut cream. Place the thickened cream into a chilled mixing bowl and beat with a mixer until creamy for about a minute. Add the curry powder and mix until it is fully incorporated.

Serve the white soup with a dollop of coconut curry ‘egg yolk’ in the center.

 

 

 

BELGIAN CHICORY ROLLS WITH HAM

Ingredients

chicory soup

2 Belgian endives, chopped

375 ml bouillon

250 ml water

30 g cashews

25 g nutritional yeast

1/2 tsp lemon juice

pepper, salt and nutmeg to taste

watermelon ham

400 g watermelon (1/4 of a whole watermelon)

1 tbsp tamari soy sauce

3/4 tsp smoked paprika powder

Slice the watermelon in pieces of 1 cm thickness. Mix the soy sauce with the paprika and rub the watermelon slices with the marinade, making sure every bit is covered. Place them next to each other on a teflex sheet for the dehydrator and dry 4 to 8 hours in a dehydrator on 42 °C until they are halfway dried out, but still stoft.

Add the Belgian endives, bouillon and water to a big pot and slowly bring to a boil. When the vegetables are tender, blend everything in a high speed blender until smooth. Add the cashews, nutritional yeast and lemon juice and blend again until very creamy. Season with pepper, salt and nutmeg to taste.

Serve the cheesy chicory soup with a slice of watermelon ham.

 

 

 

CHOCOMOUSSE

Ingredients

200 ml almond milk

50 g fresh dates, pits removed

30 g cacao powder

20 g cacao butter, melted

1/8 tsp chili powder

pinch of salt

brown rum

Add the almond milk, dates and cacao powder to a high speed blender and blend until smooth. Add the cacao butter, chili and salt and blend until emulsified.

Divide the chocomousse/soup over small glasses and leave in the fridge for minimum 6 hours.

Serve with a shot of brown rum.

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