Ingredients | Consommé

500g tomato on the vine

500g cherry tomato

500g beet tomato

1liter tomato juice

200g shopped onion

200g carrots

100g celery

200g leek

20g garlic

60g fresh ginger

3 lime leave

3 lemon grass

Salt and pepper

Ingredients | Garnish

3 poached quail egg per portion

3 asparagus tips per portion

chervil

Method | Lemongrass Consommé

Cut the 3 types of tomatoes generously and put them in a bowl. Add all the other ingredients and blend it through a bar blender. Use a big sieve, put a strain towel inside and then strain the blended soup. Put everything as it is inside the fridge for 24 hours.

The next day you will have a clear tomato lemongrass consommé. Fill it into a cooking put and reduce it by ½ whilst only adding some sugar and salt.

For the quail eggs use a casserole and put some water inside and 50ml of white wine vinegar. Bring it to the boil and put it on the side of the stove to keep it hot. Whisk the water until it is moving and then slowly put the quail’s eggs inside. Leave them inside for around 1.30 minutes. The egg yolk has to be soft.

Afterwards blanche the asparagus until it is medium soft and cut it in half. Then serve the dish like shown on the picture.