Friday, October 21, 2011

White Bean Soup. Poached Quail Eggs. Truffles...Need I say more?

Today I felt fancy. So fancy that I marched over to Whole Foods and picked me up some quail eggs. You see, I had a mind blowing quail egg experience in Spain. We were given this creamy soup containing three perfectly poached quail eggs which bursts in your mouth- releasing this gorgeous golden cascade of yolky goodness.

I wanted to recreate this sensual experience and felt that today was the day I get my faaancy on... you poach these tiny beauties using the same method as you would an egg. However, they require a lot more intensive care. You have to gently run a paring knife around it WITHOUT penetrating the yolk, then gently place it in a tiny ramekin or saucer before you gently put it in simmering water...I was intentionally hyperbolic with my use of gently....

Why all the trouble, you ask? I'll tell you's heaven. Yes, silky, rich heaven in your mouth and for that reason makes it worth all of the effort!

Intensifying the deliciousness to this dreamy egg is the soup in which in bathes. The cannellini bean soup is creamy, rich and super flavourful. And if that's not fancy enough for about the fresh truffle shavings I topped it all with?! Ridicuolously delish.

8 quail eggs
1 small truffle (can use truffle oil)
1 small onion
6 cloves garlic
1 sage leaf
3 sprigs of thyme
2 tablespoons butter
4 cups chicken broth
1 tablespoon distilled vinegar
Carefully remove quail eggs from their shells and place in individual saucers.
Bring a small pot of water to a simmer (it should stay between at 170-180). With a spoon gently swirl it creating a whirlpool and place the egg in the center and leave it for a minute or so. With a slotted spoon and gently place into a bowl of ice cold water to stop the cooking process. Repeat until you're finished and keep the eggs in the fridge until you're ready to serve.

Meanwhile, heat olive oil and butter in a large saucepan and add the onions, sage and thyme. Cook on med-low heat for 8-10 minutes until it really starts to soften. Add the beans and garlic and cook for two minutes longer to infuse the flavours. Add the stock and cook on med-low heat until for about 10 minutes.

Pour the soup into a large bowl and then blend it in batches. Puree until smooth and return to the pan. Bring the soup back to a simmer, add cream and taste for salt and pepper. If it's too creamy add some more stock to loosen and if it's too loose (it shouldn't be) reduce it by bringing it to a gentle boil until it's the right consistency.

Remove the eggs from the ice water, pat gently with a paper towel and place two on each bowl as well as some truffle shavings. Pour the hot soup at the table for the fancy factor;)

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