Experience Vienna
Vienna Blog by the Schick Hotels and Restaurants

Recipe of the month April 2014

For your enjoyment…

Do you feel the same as I do on weekends on or special holidays, or when you have guests over? I’d like to cook something very special, not the usual fare. Then I’m either spoiled for choice or I can’t think of anything at all. If even intensively searching the internet turns out to be fruitless or leafing through piles of cookbooks doesn’t turn up any solution, try our Recipe of the Month!

From the chefs of the Schick Restaurants in Vienna, every month there is a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to prepare and enjoy at home! If you don’t want to have to prepare the recipe yourself, you can order the finished dish in comfort at the corresponding Schick Restaurant and indulge all around…

in April 2014 – recipe by Johannes Reiser – chef of the Restaurant “Das Schick”:

Cream soup of wood garlic . Manchego cheese flan

Ingredients for 4 servings:
1 bunch root vegetables
2 raw potatoes, peeledZutaten
200 g wood garlic
1 liter vegetable stock
1/8 liter crème fraîche
1/8 liter whipping cream
4 tbsp. olive oil
3 shallots
juice from ½ lemon
3 – 4 white peppercorns
1 bay leaf
3 pimento seeds

Manchego flan:
2 eggs
2 egg yolks
3 tbsp. olive oil
1/8 l whipping cream
100 g Manchego cheese, grated
ground nutmeg


Cream soup of wood garlic: Peel, wash and dice root vegetables. Pour approx. 1.5 liters of water onto vegetables and make the mixture, together with the spices, into a vegetable stock. Simmer for approximately one hour, then strain. Boil the finished vegetables stock together with finely diced potatoes, cream and crème fraîche, thickening the ingredients into a chowder. Wash and finely slice the wood garlic. Clean the shallots and slice them finely. Briefly sweat wood garlic and shallots in olive oil. Add the soup and allow to boil for several minutes. Subsequently season to taste and purée with a mixer.

Manchego flan: Mix all ingredients together, strain them with a sieve and season to taste. Grease small molds and fill then with the mixture. Poach, covered, in a water bath in the oven at 95° C. Subsequently, allow to cool for several minutes and carefully turn upside down.

Serve soup and flan as desired – like in our photo, for example – and enjoy…

We wish you much success!




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