Pointed cabbage cream with almonds and coffee

Name: Pointed cabbage cream with almonds and coffee
Ingredients: 4 Water; 1 bunch flat-leaf parsley; 2 peanut oil; 4 Bleu Band Cooking & Whipping; 200 g Butter; 2 Garlic cloves; 50 g sliced almonds; 300 g confit de canard (shredded); 2 g freshly ground coffee; Knorr Professional Concentrated Vegetable Bouillon; 1 Pointed cabbage; 2 chopped shallots

A dish that Onno Kokmeijer, Ciel Bleu**, prepared during his Chef for Chefs masterclass in our HANOS wholesale stores.This masterclass was made possible in part by Knorr Professional.

Ingredients

4Water

1bunch flat-leaf parsley

2peanut oil

4Bleu Band Cooking & Whipping

200gButter

2Garlic cloves

50gsliced almonds

300gconfit de canard (shredded)

2gfreshly ground coffee

Knorr Professional Concentrated Vegetable Bouillon

1Pointed cabbage

2chopped shallots

Preparation

Pointed cabbage cream: Clean the pointed cabbage and cut it coarsely. Melt the butter and add the shallot and garlic, sweating them gently without coloring.
Add the pointed cabbage and let it stew gently for 10 minutes without coloring.
Add the water and cream and cook for 15 minutes. Puree the pointed cabbage cream using a food processor and season with the concentrated vegetable stock.
Brown the almonds and mix them with the ground coffee.
Blanch the flat-leaf parsley in plenty of boiling water for 30 seconds. Cool in ice water and let the parsley drain well.
Blend the drained flat-leaf parsley with the peanut oil in the thermoblender at 50°C for 3 minutes. Strain the oil through a fine cloth so that only the green oil is collected. Store the oil in a squeeze bottle.
Place the picked confit in the bowls and spoon the pointed cabbage cream on top. Finish the soup with the crumble and the parsley oil.

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