Surreal Soirée Floating Island Soup (Printable Version)
Whipped egg white islands atop silken vegetable consommé offer a whimsical, elegant culinary experience.
# The Ingredients You'll Need:
→ Vegetable Consommé
01 -
1 tablespoon unsalted butter
02 -
1 tablespoon olive oil
03 -
1 large leek, white and light green parts only, thinly sliced
04 -
2 medium carrots, peeled and sliced
05 -
2 celery stalks, sliced
06 -
1 small fennel bulb, sliced
07 -
1 garlic clove, smashed
08 -
1 bay leaf
09 -
6 black peppercorns
10 -
1/2 teaspoon salt
11 -
6 cups vegetable stock, preferably homemade or low sodium
12 -
1 teaspoon lemon juice
13 -
1/2 teaspoon freshly grated nutmeg, optional
→ Floating Islands
14 -
4 large egg whites
15 -
1/4 teaspoon cream of tartar or a few drops of lemon juice
16 -
Pinch of salt
17 -
1/4 cup grated Gruyère cheese, optional
→ Garnish
18 -
2 tablespoons fresh chives, finely snipped
19 -
Edible flowers or microgreens, optional
20 -
Freshly ground black pepper
# Step-by-Step Instructions:
01 -
In a large soup pot, heat unsalted butter and olive oil over medium heat. Add leek, carrots, celery, fennel, and smashed garlic. Sauté for 5 to 7 minutes, stirring occasionally, until vegetables begin to soften without browning.
02 -
Add bay leaf, black peppercorns, and salt to the pot. Pour in vegetable stock and bring to a simmer. Cook gently, uncovered, for 25 minutes. Remove from heat and strain through a fine-mesh sieve or cheesecloth into a clean saucepan for a clear broth. Discard solids. Stir in lemon juice and nutmeg if using. Keep warm over low heat.
03 -
In a clean mixing bowl, beat egg whites with cream of tartar or lemon juice and a pinch of salt until stiff peaks form. Gently fold in grated Gruyère cheese if desired.
04 -
Fill a wide saucepan with water and add a pinch of salt. Bring to a gentle simmer, avoiding a rolling boil. Using two spoons, shape and transfer large quenelles of beaten egg white into the water. Poach for 1 minute per side until puffed and set. Remove with a slotted spoon and drain on a clean towel.
05 -
Ladle hot consommé into shallow bowls. Float 1 to 2 egg white islands onto each portion. Garnish with finely snipped chives, edible flowers or microgreens if desired, and a sprinkle of freshly ground black pepper. Serve immediately.
# Additional Notes:
01 -
For a vegan version, substitute the egg whites with whipped aquafaba and omit the cheese. Enhance the consommé with a splash of white wine or a hint of truffle oil for added depth. Serve without delay so the islands retain their airy texture.
02 -
Always check the cheese label to ensure it meets vegetarian standards if strict adherence is required.