Chilled soups are a great way to start a summer meal. We have reworked the appearance of our Tomato Soup, which was previously served with grapes.
Though the soup is almost clear, we wanted it to show that it was made from ripe Tomatoes.
The insides of the Tomato are carefully scooped out and dried in a low oven for 30 minutes before being chilled. The drying amplifies the flavour. This small soup is packed with flavour and is one of our favourite Amuse Bouche to serve.
Any kind of Larb is good, especially a raw Larb, served with crispy vegetables and fresh herbs.
Our Larb “Mis en Place”.
When it comes to Duck Larb, because the skin and fat are being used, this Larb is served cooked.
Like all good Larbs, the meat should be cut by hand. We usually use a whole duck, with the carcass and wings being used in a soup.
The skin and fat are removed and chopped by hand, along with the innards, which are then seasoned and cooked in a pan with garlic. No oil is needed as the duck fat will melt and yield a lot of fat, some of which is reserved and used to cook other dishes.
No Larb is complete without the “secret ingredient”.
Yep, Padek. 😉
Or in our case, Padek Jus, which is Padek boiled, blitzed then sieved. This makes it easier to use, without fears of litttle shards of fish bones.
Our Padek Jus is “topped up” whenever a new batch of fresh (if you can call it fresh) Padek arrives.
Along with the usual suspects (Lime Juice, Fish Sauce, Toasted Sticky Rice etc…), Padek really livens up a Larb, gives it body and structure.
Banana Blossoms are a great accompaniment though an acquired taste. For added aroma and crunchiness we also use deep fried Kaffir Lime Leaves (not pictured).
The soup made from the off cuts is served separately.