> Recipes > Chicken soup

Chicken soup with glazed wild mushrooms and confit egg yolk

Chicken soup with glazed wild mushrooms and confit egg yolk

Chicken soup with glazed wild mushrooms and confit egg yolk

PT2H30M

Why not try?

1
Preheat a water bath to 64°C
2
To confit the egg yolks, place the whole eggs into the water bath and cook for 1 hour and 15 minutes. After this time, turn the bath down to 50°C to hold the temperature. Alternatively, poach the eggs to your liking before serving
  • 4 egg yolks
3
For the soup, heat the vegetable oil in a heavy-based pan over a medium-high heat. Add the chicken legs and cook until dark and golden all over. Add the celery, onion and leek and sweat for approximately 3-5 minutes until soft and translucent
  • 1 tbsp of vegetable oil
  • 2 chicken legs
  • 150g of celery, diced
  • 200g of white onion, diced
  • 150g of leek, diced
4
Add the thyme, parsley and bay, pour over the chicken stock and cook on a gentle boil until the stock is reduced by half. Meanwhile, melt the butter in a pan and mix in the flour to form a smooth paste
  • 4 sprigs of thyme
  • 3 sprigs of flat-leaf parsley
  • 2 bay leaves
  • 4l chicken stock
  • 130g of butter
  • 130g of flour
5
Once the stock has reduced, add the butter and flour paste, stir through and gently simmer for 30 minutes. After this time, remove from the heat and pass through a fine chinois
6
While the soup is still warm, add the crème fraîche and sherry and season with lemon juice, salt and pepper to taste. Set aside until ready to serve
  • 150g of crème fraîche
  • 75ml of dry sherry
  • lemon juice
  • salt
  • black pepper
7
For the croutons, slice the brioche into 1cm thick slices and cut each slice into 1cm cubes. Place on a tray and toast under the grill until golden brown
  • 200g of brioche loaf, frozen
8
To serve, heat 4 portions of the soup in a small saucepan, then transfer to serving jugs. Add a splash of olive oil to a small frying pan and sauté the mushrooms until golden brown. Add the butter, then add a splash of water and stir to create an emulsion
  • 50g of shimeji mushrooms, white
  • 50g of shimeji mushrooms, brown
  • 50g of nameko mushrooms
  • 10g of butter
  • 1 dash of olive oil
9
Remove the eggs from the water bath and very carefully separate the yolks from the whites. Place a yolk into the bottom of each serving bowl, alongside the glazed mushrooms and toasted croutons. Serve immediately with the jugs of hot soup on the side

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Chicken soup

Confit egg yolk

Glazed mushrooms

Brioche croutons

Comments ()

Chicken soup with glazed wild mushrooms and confit egg yolk

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...