Broccoli soup by Olivier Valade
Brilliant and prestigious chef whom has worked all over France – from Monaco to Metz, he received a Michelin star for his Breton restaurant in 2016. Olivier Valade is the new chef of Château Saint-Jean in Montluçon which thanks to him, has his first star. For us, he gives out a healthy broccoli soup made from no waste!
- 2 broccolis
- Seaweed tartar
- Nori seaweed powder
- A small glass of white balsamic vinegar
- A small glass of grape seed oil
- A bowl of rocket
- Salted butter
- Quinoa flakes
- Poultry stock
Step 1 – Florets
- Remove the broccoli florets from the stem.
- Choose a few and sharpen them.
- Cook in bowling water for 2 to 3 minutes. Meanwhile, make ready a large bowl of ice water.
- With a sharp tool, spike the thickest part.
- Halt the cooking process by plunging them in ice water. Let it cool off and put away the water bowl.
- Slice the florets in 2.
- Pan-fry them on the flat side with grape seed oil.
Step 2 – Stem
- Remove the hard skin from the stem.
- With a peeler, remove fibers to access to the heart.
- With a mandolin, slice thinly.
- Get the ice water and put in the julienne for an hour.
- Strain the julienne.
- In another bowl, season with the seaweed tartar and balsamic vinegar.
Step 3 – Soup
- Cut the last broccoli and its stem like in step 1.
- In a large pan, melt the butter and cook the broccoli until soft.
- Add the poultry stock and let it cook for 20 minutes.
- Blend the preparation and add the rocket.
- Once complete, season with a good pinch of salt and pepper.
Step 4 – Quinoa soufflé
- In bowling water, cook the quinoa flakes.
- Strain and season with salt.
- Add the nori powder.
Step 5 – Presentation
- Get the buttons of a few florets.
- Place the broccoli soup in the bottom of the soup plate.
- Put the julienne on top and the fried florets all around.
- Decorate with quinoa and flowers.
Come and cook with Chef Valade!