Cauliflower soup with Speckknödel (Speck-dumplings)
The basic vegetable broth and procedure was similar to the recent potato soup.
Cutting buds off the cauliflower head, simmered them in the broth until soft. Blended 4/5 for 40 sec. with 40 g Butter, 20ml Cream, Salt/ marlaba pepper and dried nutmeg blossom. The resulting purée itself was delicious. Strained trough 0,25 mm sieve to filter any remaining fibers. Stirred into the vegetable broth at medium heat.
Speckknödel: 40g smoked Pork belly, shallot, shiitake mushrooms cut to dices and fired in clarified butter. Chopped parsley, fresh thyme, smoked salt and marlaba pepper, 2 eggs 25 ml milk and 8 Slices 10 mm of dried baguette. All ingredients mixed and kneaded until the dough was consistent. Rested for 1 hr.
Dumplings simmered in the base vegetable broth for 20 min. Once done, pan seared in clarified butter. I always keep some excess broth; you can cook them in salt water just, but I prefer broth and always enjoy a nice mug of broth in between.
1/5 of the cauliflower buds dipped into spiced egg yolk followed by a dip in fine breadcrumbs and pan seared at medium heat in clarified butter.
Fresh Thyme and chopped parsley added before serving.
Beautiful, what can I say, enjoyed eating it as much as the making.
