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| Stock Hill soups are renowned.
Peter Hauser has, until now, been reluctant to reveal the recipes, but after
months of gentle persuasion the first secret is out. |
Geeiste Sauermilchsuppe mit Beluga Kaviar
(Iced sourmilk soup with caviar)
This
is a perfect starter for the wonderful Tafelspitz
recipe (see main courses)
(Serves 4)
Ingredients
1 pint of water
1 teaspoon caraway seeds
Salt to taste
2 medium sized potatoes
1 dessertspoon plain flour
¼ pint sour milk
¼ pint sour cream
4-dessertspoons of Beluga caviar (cheaper versions will suffice if funds
won't stretch to the real thing)
Freshly chopped dill
Method
| Bring
water to the boil, then add the caraway seeds and salt and simmer for 12
minutes and retain. Peel and cut the potatoes into small cubes and boil in separate lightly salted
water until tender, drain and set aside to cool. Mix flour into the sour
milk and add to the hot caraway water, whisking until smooth. Return the mixture
to the saucepan over heat and bring to the boil. Put sour cream into a large
bowl and strain the hot mixture into it. Add the diced cold potatoes, stir
gently. Let everything cool and put into the fridge until quite cold.
Just before serving put a dessertspoon of
Beluga caviar in the middle of the soup and sprinkle over some freshly chopped
dill. |
Stock Hill Country House Hotel
Gillingham, Dorset SP8 5NR.
Tel: +44 (0) 1747 823626
Fax:+44 (0) 1747 825628
Mobile: +44 (0)7860 914643
email:
reception@stockhillhouse.co.uk
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