Wine Pairing: Creation Sauvignon Blanc
Yield: 70 small cup portions
Soup Base
Ingredients:
– 9 leeks (white parts only), washed and sliced
– 12 celery stalks, sliced (reserve leaves for garnish)
– 900 g potato offcuts
– 1.5 kg baby spinach, washed
– 180 g flat-leaf parsley, roughly chopped
– 1–2 small garlic cloves, finely sliced
– 200 g Herb Amare vegetable stock paste mixed with 5 L boiling water
– 45 g kombu
– 9 tbsp coconut oil
– 5 g nori salt, to taste
Method:
1. Heat coconut oil in a large pot over medium-low heat.
2. Add leeks and celery and sweat gently for 6–8 minutes without colouring.
3. Add potato and garlic, and cook for 2 minutes while stirring.
4. Add kombu.
5. Add enough vegetable stock to cover the potatoes.
6. Bring to a gentle simmer and cook for 15–20 minutes until vegetables are tender.
7. Remove and discard the kombu.
8. Add the remaining stock.
9. Blend with baby spinach and parsley until completely smooth (high speed, approximately 2.5 minutes per batch).
10. Return to low heat before serving and adjust seasoning with nori salt.
Garnish:
– Dried celery leaves (air-dried or dehydrated)
– Sea lettuce
– Drops of Sauvignon Blanc
– Drops of lime juice
– Pumpkin seed and herb bratzeli
– Pinch of nori salt
Pumpkin Seed & Herb Bratzeli
Ingredients:
– 100 g masa harina
– 4 tbsp nutritional yeast
– 2 tsp nori salt
– 80 g ground pumpkin seeds
– 20 g finely chopped parsley
– 4 tsp finely chopped chives
– 20 ml Creation Wines Sauvignon Blanc
– Water, as needed
Method:
1. Mix all ingredients with water until a smooth, pancake-like batter forms.
2. Preheat the bratzeli iron on low heat.
3. Pipe a small amount of batter into the centre of each mould.
4. Close the iron and cook for approximately 50 seconds.
5. Remove and repeat until all batter is used.