Vegetable essence and vegetable consommé

Ingredients for 6 servings:

• 1 ½ liters vegetable stock or chicken broth, depending on your taste
• 10 g ginger root
• 1 large carrot(s)
• 1 large parsley root(s)
• 1 stalk(s) Celery
• 1 slice(s) celeriac, from the center
• 18 beans, green
• 18 sugar snap peas
• 75 g butter
• 6 eggs, poached, as desired
• salt and pepper
• 300 g beef tartar
• 2 tbsp carrot(s), cut into brunoise shape
• 2 tbsp celeriac, cut into brunoise shapes
• 2 tbsp dry sherry
• 2 sprigs of thyme
• salt and pepper
• 12 quail eggs, poached, as desired

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 25 minutes

Make your own vegetable stock or, depending on your taste, chicken broth. I have recipes for both in the database. Please do not use instant or similar. Essence: Reduce the liquid with the ginger to a brisk boil, remove the ginger, and season with salt and pepper. Cut all vegetables into brunoise (small cubes) or julienne (thin strips). Halve the strips so they will fit on a soup spoon. Blanch the beans for 3-4 minutes and the snow peas for 2 minutes, then refresh. Halve the beans and julienne the pods. Fry all the other vegetables one after the other, separating each type, in foaming butter for 2-3 minutes each. Do not heat all the butter at once, but add portions and be careful not to brown it by swirling the pan frequently. Drain all the fat from all the vegetables on kitchen paper and season lightly with salt. Then divide the vegetables among deep plates, pour the boiling essence over them, let it simmer for about 1-2 minutes, and if desired, add a soft-poached egg (with the frayed edges trimmed) to each one. Consommé: Mix all of the ingredients to clarify, marinate in a cool place for 2 hours, then add to the cold, defatted essence (without the vegetables, of course) and bring to a boil, stirring frequently. When the mixture begins to boil, stop stirring and continue to simmer gently for 40 minutes. Then strain everything through a colorless cheesecloth, squeeze out excess water, and season the resulting consommé again. Now, as with the essence, divide the vegetables among deep plates and pour in the boiling consommé. Since this liquid is now completely clear and all the vegetables are clearly visible, I would omit the poached egg here. When opened, the runny yolk would cloud everything again. In this case, two or three poached quail eggs, which are easily swallowed whole, could be a good alternative. Depending on the season, you can easily substitute other vegetables, such as green asparagus, artichoke bottoms, or fresh bean kernels with the skin removed.