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Pointed cabbage cream with almonds and coffee

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
50gFlaked almonds
300gconfit de canard (shredded)
2gfreshly ground coffee
Knorr Professional Concentrated Vegetable Bouillon
1Pointed cabbage
2chopped shallots

Preparation

  1. 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.
  2. Add the pointed cabbage and let it stew gently for 10 minutes without coloring.
  3. 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.
  4. Brown the almonds and mix them with the ground coffee.
  5. Blanch the flat-leaf parsley in plenty of boiling water for 30 seconds. Cool in ice water and let the parsley drain well.
  6. 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.
  7. 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.