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Dock Soup Recipe from Ludivine

This document provides a recipe for dock soup from Ludivine Restaurant in Oklahoma City. It lists the necessary equipment and ingredients, which include lard, onions, garlic, shallots, Riesling wine, chicken stock, orange zest, nutmeg, and dock. The method describes cooking the onions and shallots in lard, then adding wine and stock and reducing. The dock is then added to the pot and pureed in a blender. The soup is plated with a garnish of creme fraiche and caviar.

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8 views2 pages

Dock Soup Recipe from Ludivine

This document provides a recipe for dock soup from Ludivine Restaurant in Oklahoma City. It lists the necessary equipment and ingredients, which include lard, onions, garlic, shallots, Riesling wine, chicken stock, orange zest, nutmeg, and dock. The method describes cooking the onions and shallots in lard, then adding wine and stock and reducing. The dock is then added to the pot and pureed in a blender. The soup is plated with a garnish of creme fraiche and caviar.

Uploaded by

api-120529049
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd

Oklahoma Cooks

Dock Soup from Ludivine Restaurant in OKC


Jonathon Stranger

Equipment: Chef Knife Cutting Board 2qt Sauce Pot Vita Mix or blender

Ingredients: 2T 1/2c 1T 1T 3/4c 3/4c 2t 1/2t 4c tt Lard or Olive Oil Yellow onions, medium dice Garlic, chopped Shallot, fine dice Riesling Chicken Stock Orange zest Nutmeg Dock cleaned, packed Salt

Garnish: 2t Crme Fraiche or Sour Cream

1t

Caviar (optional)

Method: 1. Preheat a 2 qt sauce pot on medium heat on the range. Add the lard and melt. Next add the onions, garlic, and shallots and cook for about 8 to 10 minutes or until lightly caramelized. 2. Add the Riesling to the pot and reduce by . Add the chicken stock after the wine is reduced and reduce the chicken stock by 1/3. 3. Add the 1 tsp orange zest and nutmeg to the pot and cook for 1 minute. Add the dock to the sauce pot and cook for 3 minutes or until all of the dock has wilted. 4. Pour the soup base into a blender and puree on high until all of the mixture is smooth in texture. To plate: Divide the soup into 4 bowls. Top with the crme fraiche first. Next, top with the orange zest and the caviar on top.

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