Chilled Ginger Soup
Before the secret agent Hektor Maille embarked on his «Mission Kaki», which was guaranteed to keep him busy for months and take him halfway around the world, he allowed himself the luxury of a lush farewell meal prepared by his cook Odette Sissay. That meal started with this soup. It is a very simple recipe, the high point of which is the simultaneously wintry and warming aroma of ginger. That is why the soup is called chofrèt: «hot-cold». Naturally, the soup can be served warm – only then it tastes slightly bitter. Instead of lime, one can use lemon, which turns the flavour sour. One can, for instance, sprinkle some shrimps or bits of salmon (with wasabi) into the soup. A raw oyster also lends itself superbly to this soup – as the juice of the mussel blends gently with the gingery soup and turns it into a gastronomic brackish-water zone.
Do not use fatty stock. If you do, you should carefully remove the solidified fat globules from the soup before serving. The soup looks especially pretty when you serve it on the rocks in a glass. And, if you like – why not – you can sprinkle some grated ginger or a few black peppercorns into the water before icing the cubes.
More about the travel adventure of Secret Agent Hektor Maille:
The whole menu, Odette Sissay cooked for Hektor Maille the eve of his mission:
First Publication: 15-11-2008
Modifications: 20-1-2009, 9-1-2010, 18-6-2011, 13-11-2011, 10-12-2011