Palo Alto Grill part 3 - Soup's On!
Today we showcase our soup lineup for the upcoming menu. I love making soup, I think its a great way to showcase different products, from meats to produce. Soup highlights the true flavor of things, literally distilling them down to their essence. With these two recipes, we are doing our best to showcase the height of vegetable puree-style soup, as well as a less traditional treatment of a consomme.
Our consomme-style soup is a Tuscan inspired soup, featuring sausage, chicken and tortellini.
Begin with whole chicken
Disassemble chicken into deboned legs and whole breasts.
Ingredients (serves 6-8)
1 whole Chicken
2 each Carrots
3 ribs Celery
18 pasta, wonton or dumpling skins
1/2 cup grated parmesan
1/2 cup breadcrumb
1 each Egg
1/4 cup chopped Parsley
2 ea Italian Sausage
1 head White Cabbage, shredded
3 ea Fingerling Potatoes, large
The rest of the chicken, bones and wings
goes into a stockpot with water to cover.
Carrots, Celery, Onion go into the pot with the
chicken, boiled and allowed to simmer 4-5 hours.
The thigh meat is ground...
Mixed with Seasonings...
Then laid out on pasta skins
Folded and pinched into shape
Take the Italian sausage,
roll into balls
and fry over medium-high heat
until well browned.
Strain out the chicken stock and discard bones and vegetables. Allow stock to simmer and slowly poach chicken breast meat.
Brown shredded cabbage in rendered sausage fat
Shred chicken breast and set aside until ready.
Freeze the chicken stock
in ice cube trays
Simmer the fingerling potatoes
in water until tender.
The next day, place the frozen stock cubes
in cheese cloth and allow to drain
The consomme, after the stock thaws
How easy is that?? You just put it in the freezer and take it out. The consomme clarifies itself by the matrix of gelatin. All you people who paid $35,000 for culinary school, I heard you all just yell WTF!! I totally getcha, its messed up.
Heat the ingredients, layer in bowl, top with parsley, parmesan, olive oil and pour hot consomme over the top.
The second of our soups: Asparagus soup
with Lemon Butter Ice Cream
Begin with shallots, the white part of the asparagus, and celery, cover with water and coconut milk.
Puree smooth and chill
Blanch the green parts of the asparagus in boiling water.
Puree blanched asparagus
in chilled soup base
(to preserve color)
We saute milk powder in butter until brown, simmer in milk and add egg yolks, sugar and lemon juice, spin in an ice cream machine to make Lemon/Butter Ice Cream
To garnish the soup, grill thinner asparagus over high heat and char lightly.
The soup is finished with toasted garlic bread
and poured tableside
and those are the 2 soups for our opening menu...