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This «hot-cold» Ginger Soup was, so to say, the beginning of Hektor Maille's mission, that would take him halfway around the world.

Soup Chofrèt

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.

Ingredients (for 4 persons)

1 piece of fresh ginger of about 100 g

3 tablespoons white rum (Kokozyé)

6 dl chicken stock

1 pinch salt

1 lime


  1. Wash ginger, peel lightly and grate.
  2. Bring to a boil the ginger, rum and chicken stock in a pan, reduce heat and allow it to simmer for about 10 minutes.
  3. Remove pan from the fire and allow the stock to cool.
  4. Strain the soup through a sieve to remove ginger gratings.
  5. Remove lime rind and set aside. Squeeze the juice out and mix it into the chilled soup, add salt.
  6. Chill soup in the refrigerator for 3 hours.
  7. Stir well and add the grated lime rind before serving.

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.

Monika Studer tastes the Soup Chofrèt (HOIO's menu-test for Episode 1 of «Mission Kaki», November 10, 2008 in Zürich).

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