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Vita-Mix: Bar Boss, Vita-Prep 3, XL: 3 New Ways to Blend
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Chef Mark Andelbradt of TaoŚLas Vegas, NV
Chef Mark Andelbradt
The Venetian
3355 Las Vegas Blvd.
Las Vegas, NV

Chilled SunChoke Soup with Kaffir Lime Trout Roe, Coriander Oil and Shiso Flowers
Chef Mark Andelbradt of Tao—Las Vegas, NV
Adapted by
December 2008
Yield: 4 Servings


Chilled Sunchoke Soup with Kaffir Lime Trout Roe, Coriander Oil and Shiso FlowersSunchoke Soup:
2 pounds of sunchokes, sliced and peeled
4 ounces rice wine vinegas
4 ounces mirin
8 ounces heavy cream
Juice of 1 lemon

Coriander Oil:
8 ounces grapeseed oil
1 tablespoon coriander seeds
Zest of 1 orange
2 tablespoons sea salt

To Assemble and Serve:
Shiso flowers
Kaffir lime trout roe


For the Sunchoke Soup: 
Simmer sunchokes with rice wine vinegar, mirin, heavy cream, and lemon.  When the sunchokes are tender, transfer to Vita-Prep® blender and puree starting on variable speed number 3 and working your way up to speed 10 until smooth.  Strain and chill.

For the Coriander Oil: 
Heat grapeseed oil with coriander seeds and orange peel until the seeds are almost toasted.  Let cool to room temperature and transfer to Vita-Prep® blender and blend on variable speed 3 working your way up to speed 10 until the coriander and orange peel are broken into small pieces.  Strain through a chinois line with cheesecloth.

To Assemble and Serve:
Ladle sunchoke soup into a chilled coffee cup or small bowl.  Garnish with a spoonful of trout roe, a drizzle of coriander oil, and a few shiso flowers.


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