|1 l||vegetable stock|
|50 ml||hoisin sauce|
|4 tbsp||sesame seeds (black and white)|
|100 g||crème fraîche|
|2 tbsp||vegetable oil for frying|
|cilantro for garnish|
Peel and slice garlic clove. Peel and roughly chop potato. Peel and chop onion.
Remove florets from broccoli and set aside. Remove leaves from stem, peel it and cut into bite-sized pieces.
Add oil to a large saucepan over medium-high heat. Add potatoes, garlic and onions, followed by broccoli stems. Season with salt and pepper and sear for approx. 5 – 7 min. Add vegetable stock and bring to a simmer for approx. 15 min. Preheat oven to 180°C/350°F.
In the meantime, cut chicken breast into fine strips and drizzle with hoisin sauce. Season with salt and pepper and toss to coat. Add chicken breast to wooden skewers. In a large frying pan, heat up oil and sear chicken breast on both sides until golden brown. Season with salt. Bake for approx. 5 min at 180°C/350°F.
Add broccoli florets to the saucepan and continue to simmer for approx. 5 – 7 min., until soft. Remove pot from heat. Use a hand blender to purée until smooth. Afterwards add crème fraîche. Add lemon zest and lemon juice to taste. Season with salt and pepper and blend again to combine.
Transfer soup to serving bowls and garnish with chicken breast skewers, cilantro, and black and white sesame seeds. Enjoy!