Chicken soup with glazed wild mushrooms and confit egg yolk

PT2H30M

First published in 2015
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Ingredients

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Imperial

Chicken soup

Confit egg yolk

Glazed mushrooms

Brioche croutons

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
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
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
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
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
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
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
First published in 2015
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