Ajoblanco consommé
Ingredients
| 1.1 litres | chicken stock |
| 200 g | rye sourdough bread |
| 200 g | shaved almonds |
| 6 cloves | garlic, crushed |
| — | salt |
Instructions
- Heat the chicken stock.
- Toast the rye sourdough bread under the salamander grill.
- Add the rye sourdough toast, the almonds, and the garlic to the stock and infuse for 30 minutes.
- Pass the stock through a coffee filter or cheesecloth.
- Season the consommé to taste with salt.
Serving suggestions:
- A perfect match for components of sweet pepper, almond, and tomato.
- Delicious in a composition with red mullet, aubergine, and garlic.
- Combines well with chicken, onion, and chervil.