KJT
Distinguished Member
- Joined
- Feb 6, 2008
- Messages
- 1,267
- Reaction score
- 13
Next I got the soup base ready. Emincer leeks. Core the cauliflower. Reserve a handful of small fleurettes (these will be used as a garnish) and then chop up the rest. Sweat the leeks in butter (no color), singer with flour and cook the flour (also no color), add a little chicken stock and whip, then add the rest, bring to a simmer, add chopped caul, simmer again and let simmer until half the liquid is gone.
Then puree in the food mill. I did this three times to really break it down. You could also use a blender, which in hindsight would have been easier.
The next step is the cream, but I was not ready for that. I figured it could wait until service. So into the fridge the soup went. This, by the way, is a recipe straight from the school, identical to the one that I made on soup day. Another gift this year was Keller's newest cookbook, the one for ad hoc. It is supposed to be his "simple" "home cooking" book. Well! That would be a nice change, I thought. As ever with Keller books, it is fabulously done, beautiful and very interesting.
I don't have Ad Hoc, but from the reposts I see online, his recipe doesn't call for caul fat. How much did you use and is it necessary? If not necessary, do you think it made the recipe that much better?