John Myers
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Foam Soup of Garden Herbs with Baked Egg
The perfect foam soup of garden herbs with baked egg recipe with a picture and simple step-by-step instructions.
For the soup stock:
- 1 kilogram Chicken
- 3 piece Allspice grains
- 3 piece Bay leaves
- 1 teaspoon Salt
- Pepper
For the foam soup:
- 1 bunch Herbal mixture
- 5 piece Eggs
- 1 packet Rice flour
- 3 piece Shallots
- 3 tablespoon Butter
- 100 Milliliters Cream
- 1 packet Breadcrumbs
- 500 g Spinach young
- Butter
- Chervil fresh
The fund
- Put two liters of water in a saucepan and add the remaining ingredients for the stock. With the pot open, simmer gently for 4 hours and leave to rest overnight. The next day then sift through and pour the stock into a container.
The foam soup
- Put the eggs in boiling water and cook for 7 minutes. After quenching, carefully peel the eggs.
- Mix 3 tablespoons of rice flour with a little water until it becomes a sticky mass. Then add the eggs and then roll them in the panko breadcrumbs. Put a roux in a saucepan and gradually add 1.5 liters of chicken stock while stirring and simmer.
- Then add the cream and season with a little salt, pepper and nutmeg. Puree the herbs with 0.5 l stock. Then bake the eggs in a deep fryer until golden brown.
- In the meantime, melt 40 g butter in a pan and add the spinach. Then add the pureed herbs to the soup and let simmer.
- Spread the spinach on the preheated soup plates like a nest and place the baked egg upright. Finally, top up with the herb soup. Decorate the eggs with two small chervil leaves each.
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