Chicken soup with glazed wild mushrooms and confit egg yolk
by
- 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.
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Ingredients
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
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
Equipment
- Water bath
Method
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
- 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
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Chicken soup with glazed wild mushrooms and confit egg yolk
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© Great British Chefs 2019