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 Tips::
01 -
- Uses nourishing vegetables from the market or your fridge
- Naturally gluten free and endlessly adaptable for special diets
- Visually stunning and guaranteed to spark conversation
- Ready to serve in under an hour so it fits even a busy schedule
02 -
- Rich in protein but low in calories so perfect for light beginnings
- Easily made dairy free or vegan with simple swaps
- Floating islands keep their airy texture if served right away
03 -
- Take your time straining the consommé for restaurant clarity
- Be sure all utensils and bowls for the egg whites are clean and dry or you may never reach stiff peaks
- A few drops of lemon squeezed over the finished soup really wakes up all the flavors just before serving