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Beāto Food & Wine,
Executive Chef Matt Williams
Chilled Summer
Squash Soup with Soft Boiled Quail Egg and Chili
Flake
Serves 6 plus
some extra
2 pounds zucchini squash,
washed and cut into large
dice
2 pounds yellow Crookneck squash,
washed and cut into large
dice
1 large white onion, cut into small dice
1 stalk celery, cut into small dice
2 bulbs of fennel, cut into small dice
1/2 pound European butter
2 cups vegetable stock/broth
1 liter San Pellegrino
Sparkling water
3 sprigs rosemary
1 tbsp toasted peppercorns
1 orange, zested and juiced
1/2 cup white wine
Salt and white pepper to taste
Champagne vinegar (to
balance). Amount depends on final tasting and palate.
For Garnish:
6 quail eggs
5 cups water
1/2 cup micro greens/julienne
Fines Herb, finely ground
chili flake, i.e.,
Contronne chili
3 tbsp finishing extra virgin olive oil,
i.e., Trompetti
For Soup:
Bring butter to a foam and add onion, celery,
fennel and a pinch of salt.
Allow vegetables to sweat over low
heat until soft, about
5 minutes.
Turn heat to high and add white wine and orange juice to pan to
deglaze. Reduce by half.
Add all squash to pan,
plus 2 cups vegetable broth and Pellegrino
to cover.
Make a sachet using cheese cloth with orange
zest, peppercorns and rosemary. Add sachet to pot. Season soup as you
see fit.
Bring soup to a boil and reduce heat to medium . Simmer
until squash is soft but not hydrolyzed
(mushy).
Using a slotted spoon , remove sachet and puree
soup solids plus broth to cover in blender.
You may need to do this in multiple batches. Do
final seasoning while hot to dissolve salt. Pass pureed soup through
a fine mesh strainer and chill in
refrigerator.
To finish soup , add remaining
Pellegrino to soup to bring to consistency. It
should turn back a quarter turn when whisked. Add
Champagne vinegar to round out the palate on the
soup. Add in small batches and taste throughout.
For Garnish :
Bring quail eggs and cold water to
cover up to a boil. Let eggs boil for 1 and a half
minutes. Drain and cool under
running cold water. Peel eggs and split in half
using a wet paring knife. Season with salt and
chili flake.
To Plate:
Arrange split quail eggs in middle of bowl.
Dress micro greens/fines herb with olive oil
and arrange between two halves of eggs.
Drizzle with olive oil and
dust plate with chili flake.
Pour soup table side or pass pitcher to let each
guest fill their bowl with chilled soup.
Click here to see Matt's tip
July 2008 |
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