Waldorf Soup
By Executive Sous Chef Ramit Kohli
Soup
- Remove the core of the apples and chop roughly. Finely chop one celery stick and keep aside.
- Warm a pan over low heat. Heat a spoon of oil, add chopped onion and bay leaf and sauté till translucent.
- Add apples and chopped celery to the pan and sauté for another 5 minutes on medium heat
- Add the vegetable stock and seasoning. Mix well. Cover and bring to a boil. Simmer for 15 mins till the ingredients soften.
- Once the soup is well cooked, remove the bay leaf and puree until smooth.
- Strain the soup through fine sieve and mix in a spoon of cream. Adjust seasoning.
- Walnut dust
- In another pan, toast walnuts over medium heat. Ensure that pan is shaken well during the process to prevent burning. Allow the nuts to cool.
- Once cooled down, grind the walnuts to a fine powder and strain to prepare walnut dust.
Celery cream caviar
- Mince the second celery stick and pass it through a sieve. In pan, add this minced celery, the remaining cream, salt, agar agar powder and bring to a boil. Once done, pour the mixture through a dropper into chilled oil.
- Using a spoon, gently remove the freshly made celery cream caviar and wash the pearls under running water.
Assembly
- In a soup bowl, pipe droplets of the churned cream. Intersperse the droplets with the apple slices.
- Arrange the caviar in the rest of the bowl and sprinkle the walnut dust.
- Serve with the hot soup.