Soup of Belgian chicory- hand-peeled North Sea shrimp - oil of huacatay

Description

A soup of Belgian chicory served with delicious North Sea schrimp accompanied by a julienne of red chicory and finished with a milk foam and topped with the oil of huacatay.

Recipe

Preparation
• Onion, white from leeks and fine emic.
• Clean and cut the chicory fine.
• Stew the vegetables without coloring and moisten with the chicken stock
• Simmer for 30 minutes.
• Mix the soup and season with salt and pepper if necessary.
• Finish with the cream and let it boil for a while.
Finishing
• Peel the grey North Sea shrimps.
• Cut the radicchio into very fine julienne.
• Put oil from huacatay in an aerosol can.
• Boil milk with kaffir and infuse. Sift through and froth at the last minute with a mixer
The finishing touch
• Place the hand-peeled North Sea shrimp on the bottom for 10 g per jar.
• Above the warm chicory cream soup.
• On the prawns, julienne of red chicory.
• Above the warm chicory cream soup.
• On the red foliage the foam of kaffir. Finish with the oil from huacatay.