CUCUMBER SOUP, SMOKED EEL AND GOAT’S CHEESESavoury recipe
CUCUMBER SOUP, SMOKED EEL AND GOAT’S CHEESE
- Cucumber (puree) - 4,7dl
- Coriander - 2,5g
- Chive - 10g
- Olive oil - 65g
- Semi-skimmed milk - 1,75dl
- Smoked eel - 25 sticks
- Goat cheese - 150g
- Chives (finely chopped) - 5g
- Fine salt - As required
- Pepper - As required
Mix all the soup ingredients in a bowl. Blend until perfectly smooth. Sieve through a chinois and season. Refrigerate.
Mix the goat’s cheese with the chives and season.
Put 20 ml of soup in small glasses or hollow containers and top each with a quenelle of cheese and a stick of smoked eel.