Gourmet Chicken Soup Recipe - Great British Chefs

Chicken soup with glazed wild mushrooms and confit egg yolk

Starter
challenging
4
2 hours 30 minutes

PT2H30M

Dainty presentation and a host of exquisitely prepared accompaniments, from confit egg yolk to glazed mushrooms, set this dish apart from the competition. Follow this gourmet chicken soup recipe to produce a wonderful dinner.

Discover more:

Share recipe

Related recipes

Thai chicken soup

Andy Waters

Chicken soup with pasta shapes

Adam Bennett

Cock a leekie 'my way'

Graham Campbell

Chicken and chickpea soup

Shaun Hill

Moroccan chicken and chickpea soup

Louise Robinson

Ingredients

print recipe

shopping List

Metric

Imperial

Chicken soup

2 chicken legs
150g of celery, diced
200g of white onion, diced
150g of leek, diced
4 sprigs of thyme
3 sprigs of flat-leaf parsley
2 bay leaves
4l chicken stock
130g of butter, softened
130g of flour
150g of crème fraîche
75ml of dry sherry
1 tbsp of vegetable oil
lemon juice
salt
black pepper

Confit egg yolk

4 egg yolks

Glazed mushrooms

50g of shimeji mushrooms, white
50g of shimeji mushrooms, brown
50g of nameko mushrooms
10g of butter
1 dash of olive oil

Brioche croutons

200g of brioche loaf, frozen

print recipe

shopping List

Water bath

Preheat a water bath to 64°C

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

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

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

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

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

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

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

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

Discover more:

Share recipe

Shay Cooper

One of England’s young generation of up-and-coming, ultra-talented chefs with Michelin pedigree, Shay Cooper started cooking as a commis chef in 1997, before he was even out of school.