Easy to make, delicious and maybe a nice idea for an amuse-gueule too in a smaller portion?
- chop and sweat in soup pot on low fire 2 onions in olive oil for 5 minutes. No coloration!
- cut a mediumsize cauliflower in chunks. I used the stem too, cut in small pieces. No need to make nice cuts, the soup will be mixed anyway. Add to onions.
- peel and cut 2 small potatoes in chunks. Add to pot.
- add 1 teaspoon of Madras curry powder and fold in. Let it cook for a while and keep stirring.
- add hot chickenstock until veggies are covered.
- add full fat milk; about 20% in volume of the chickenstock
- let simmer until veggies are very soft (30-45 minutes)
- add 1 small tbsp of tarragon leaves. I always keep a lot of fresh tarragon in my freezer, fabulous with chicken. Dried tarragon may not work that well.
- let cool for a while. Mix with a handmixer. Taste for s&p.
- push through a sieve to eleminate all tarragon rests. The herb can be very overpowering.
The chicken saté;
- cut a chickenbreast in long strips and "zigzag" on a satéstick
- season with Madras curry, pepper, and a bit of tarragon leaves. Pour some sunflower oil over them.
- cover with clingfilm and let marinate for at least an hour.
- salt and panfry