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Ingredients

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Method


Velvety sweet potato forms the base of this comforting soup, offering natural sweetness and a smooth, creamy texture. Finished with a fragrant cheese and chive oil, the dish gains a savoury richness and aromatic lift. The result is a balanced bowl that brings warmth, depth and a touch of indulgence to a familiar favourite.

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Preparation

  1. Method

    1. Boil the water and add the Knorr Professional Vegetable Stock Granules and onion powder. Then add the Knorr Professional Mash Flakes and make a base potato soup (adjust with water if the consistency is not right). Season with salt and pepper to taste. Take one third of the soup and add cream and wasabi, blend and put it in a schiffon. 
    2. Add thyme to the other two third’s of the soup and taste with salt and pepper. 
    3. Roast the corn in a combi of lightly brown butter and olive oil. Marinate the white fish with sesame oil and black garlic. Put it on skewers and grill the fish.” 
    4. Make a bottom of pure soup, add the smoked corn, top off with potato foam from the schiffon and fresh lemon thyme. Serve the fish skewers on the side.
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