Celeriac soup with quail’s eggs & parsley oil
John Torode's delicate soup has a luxurious mix of flavours and textures - the secret is in the stock
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hr + 15 mins
Freeze without eggs
- To make the stock, sweat all the veg except the cabbage in a little olive oil until softened but not coloured. Add 2 litres water, the cabbage, herbs, star anise, peppercorns, and a big pinch of salt and bring to the boil. Simmer for 10 minutes, skimming the surface now and again. Cool completely, then pass the stock through a fine sieve, ensuring you squeeze all of the juices from the veg. The stock should be reasonably clear and pale.
- To make the soup, re-heat 1 litre of the stock (freeze the rest). Melt the butter in a large pan then add the celeriac, onion and garlic and plenty of seasoning. Cook for a few minutes without colouring.
- Add the potatoes and stock then simmer for about 20 minutes until all the ingredients are cooked and start to break up. Liquidise until very smooth, adding the cream as you do. Taste and add seasoning if it needs it.
- To poach the eggs, have a good-sized pot of water bubbling away. Half-fill two small cereal bowls with malt vinegar and break 6 eggs into each bowl. The vinegar helps set the egg whites to make poaching easier. Pour the entire contents of one bowl in to the bubbling water and leave to poach for 2 minutes. Don't worry, the eggs will separate. Scoop them out with a slotted spoon and then repeat the process.
- To make the parsley oil, blanch the parsley for 30 seconds and cool quickly in iced water, then squeeze out any excess water. Heat 100ml olive oil just to blood temperature and add some seasoning, tip into a food processor with the parsley then liquidise.
- To serve, gently reheat the soup. Drop the poached eggs into the bottom of warm bowls and sprinkle with the tiniest amount of truffle oil. Pour the soup over and let the eggs heat up again. Finish with a little parsley oil over the top of the soup. Eat with a big hunk of bread. Add a bit more oil if you need to get it to a runny consistency.
PER SERVING
333 kcalories, protein 5.1g, carbohydrate 7.2g, fat 31.1 g, saturated fat 10.2g, fibre 4.6g, salt 0.3 g
Recipe from olive magazine, January 2012.
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Ingredients
- 1l vegetable stock (see below for recipe)
- 50g butter
- 500g celeriac , peeled and cut into chunks
- 1 small onion , roughly chopped
- 1 garlic clove , roughly chopped
- 1 medium potato , peeled and roughly chopped
- 50ml double cream
- 250ml malt vinegar
- 12 quail eggs
- a small bunch parsley
- truffle oil , to serve
- crusty bread , to serve
VEGETABLE STOCK
- olive oil
- 1 onion , diced
- 1 leek , diced
- ½ fennel , diced
- 1 celery stick, diced
- 1 carrot , diced
- 2 garlic cloves , roughly chopped
- ¼ green cabbage , shredded
- parsley , chopped to make 1 tbsp
- chives , chopped to make 1 tbsp
- 1 star anise
- 10 black peppercorns , crushed
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hr + 15 mins
Freeze without eggs
Ingredients
- 1l vegetable stock (see below for recipe)
- 50g butter
- 500g celeriac , peeled and cut into chunks
- 1 small onion , roughly chopped
- 1 garlic clove , roughly chopped
- 1 medium potato , peeled and roughly chopped
- 50ml double cream
- 250ml malt vinegar
- 12 quail eggs
- a small bunch parsley
- truffle oil , to serve
- crusty bread , to serve
VEGETABLE STOCK
- olive oil
- 1 onion , diced
- 1 leek , diced
- ½ fennel , diced
- 1 celery stick, diced
- 1 carrot , diced
- 2 garlic cloves , roughly chopped
- ¼ green cabbage , shredded
- parsley , chopped to make 1 tbsp
- chives , chopped to make 1 tbsp
- 1 star anise
- 10 black peppercorns , crushed
PER SERVING
333 kcalories, protein 5.1g, carbohydrate 7.2g, fat 31.1 g, saturated fat 10.2g, fibre 4.6g, salt 0.3 g
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12 February 2012
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23 September 2012
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