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Beàto 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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