It’s winter in South Africa and it is time for soup! I know soup is frowned upon by many chefs and clients alike, but I do belief a good soup make a wonderful start to a great lunch. Yesterday I had the privileged to be the private chef at a Mother’s Day Lunch where there were four generations of mothers present. We served a four course meal, with each course dedicated to one of the mothers of each generation and it was such a treat to do this lunch that I would like to share the menu with you as well as the recipe to the first course which was soup and dedicated the matriarch of the family the great grandmother of 90, what a delightful old lady and dare I say just as delightful as the soup I served. The rest of the recipes is just too time consuming and too intricate to share here and this wouldn’t be the right platform for them.
Starter – Dedicated to Great Grandmother
Creamy Potato & Leek Soup with a Parmesan Tuile and Parma Ham
Fish Course – Dedicated to Grandmother
Dullstroom Trout with Cranberry-Miso, Sake Cured Beetroot & Salmon Roe
Main – Dedicated to Mother
Duck Leg Confit, Crispy Duck Breast in Five Spice & Duck Rillettes, Fondant Potato, Steamed Market Vegetables served with a White AsparagusVelouté
Dessert – Dedicated to Daughter
Dark Chocolate Pot au Crème with Burnt Pistachio Sugar Paper, Sour Cherry Jus & Chocolate Biscotti
Prep Time: 30 mins | Cook Time: 40-50min| Recipe: Involved | Serve: 6-8
For the Tuiles you’ll need: (You can make these in advanced and keep them till needed.)
- 150g Parmesan Cheese
- Smoked Paprika
- 1 Pack of good Parma Ham
- White Truffle Oil
- Chopped Chives
For the Soup you’ll need:
- 1.5l Light Chicken Stock
- 6 Medium Potatoes, peeled and diced
- 4-5 Sprigs of Thyme
- 6 Large Leeks, washed and sliced
- 50g Butter
- 2 Cloves Garlic, Crushed
- 1ml Nutmeg
- 1ml Fine Fennel
- Pinch of Cloves
- 250ml Cream
- Salt & Fine White Pepper to taste
The Tuiles: Grate the parmesan on the fine side and make little heaps on grease proof, lightly sprinkle with smoked paprika and bake under the grill until melted and golden, remove and cool each tuile off over a rolling pin to get rounded shape. Set aside with the rolled parma ham.
- Boil the potatoes and Thyme in the chicken stock until soft.
- Liquidise half of the potatoes and all the thyme with the liquid, keep the other half of the potatoes to add texture to the soup.
- Pass the liquidised potatoes through a fine sieve. Set liquid and potatoes aside.
- Melt the butter and fry the leeks over a low heat until soft and translucent, add the garlic and spices and fry a minute.
- Add the liquid back into the pot with the leeks and the diced potatoes.
- Add the cream and season to taste and allow to simmer over low heat for 10-15 minutes.
- Fill each bowl with a ladle of soup.
- Drop 3-4 drops of White Truffle Oil around the bowl.
- Set the Tuile with the rolled parma ham on the soup.
- Sprinkle with chives and serve immediately.