daikon soup
by Carmen Lim
@ 30 Apr 2014
30ml olive oil
40g (each) banana shallots, peeled and
white leeks, julienned
50g butter
12 daikons, peel and sliced
Salt, to taste
500ml vegetable stock
Daikon cubes, for topping
Artichoke Chip
1 ltr water
20g flour
10g rock salt
½ lemon
6 purple artichokes, turned
50g butter
Salt and freshly ground black pepper,
to taste
• For the artichoke chip: Heat a liter of water, flour, rock salt, and lemon in a saucepan over a medium heat to a boil. Add in the purple artichokes and cook until purple artichokes are tender. Remove the cooked purple artichokes and drain well. Season with salt and freshly ground black pepper, to taste. Heat a sauté pan with butter and sear the seasoned purple artichokes over a medium heat until golden browned. Cut the seared purple artichokes into thin slices and set aside. Heat cooking oil in a deep fryer to 140°C, and deep-fry the seared purple artichokes until crispy. Remove and drain well on absorbent paper towels.
• Heat the olive oil in a cooking pot over a medium heat and sweat the julienned banana shallots and white leeks until softened. Add in the butter and sliced daikons and cook until daikons are tender. Season to taste with salt. Add in the vegetable stock and bring water to a boil. Reduce heat and simmer for about an hour. Remove cooking pot from the heat and set aside the cooked daikons to cool. Once cooled, transfer into a food processor and pulse until smooth. Strain the daikon soup.
• Ladle the daikon soup into each serving bowl and top with daikon cubes. Garnish with artichoke chips. Serves 4