Chicken thigh with garlic soup recipe using the Emulsionizer PRO 1.0

Would you like to turn a traditional dish into a gourmet experience?

In this recipe by Fleischmann’s Cooking Group, we show you how to prepare an incredible garlic soup using the Emulsionizer PRO 1.0, served alongside a low-temperature chicken thigh. Learn how to make the most of your professional equipment and impress with a high-level presentation and texture.

Keep reading to find out how!

1. Start by vacuum packing the chicken thighs with salt, pepper and a dash of olive oil using the vacuum packing machine.

2. Cook in the SmartVide sous-vide cooker at 85 ºC for 2 hours and finish under the salamander grill.

3. Meanwhile, roast the garlic and onion in the salamander with a little olive oil and salt until nicely coloured.

4. Mix the chicken stock with a splash of soy sauce to enhance both colour and flavour.

5. Set up the Emulsionizer PRO with the 1.0 mm disc.

6. Pour the stock and soy mixture into the bottom of the Emulsionizer jug. Add the roasted garlic, roasted onion, sopako bread and a drizzle of olive oil.

7. Blend everything using the XM-12 hand blender until smooth and homogeneous. Set aside.

8. To plate up, pour a base of the garlic soup cream, place the chicken thigh on top and decorate with dots of pesto around it.