HRH Prince Henri, Count de Monpezat has disclosed this recipe from several visits at Japanese Emperor and the Royal family of Thailand.
The mushroom season is here and there are no (sane) limitations as to which kind of mushrooms you can use. However the recipe requires preparation because the chicken stock used has to be home made. You can prepare your chicken stock weeks in advance and freeze it or just the day before and keep it in the fridge.
Chicken Stock:
One whole chicken
2 lbs of chicken wings
2 yellow onions
2 leaks
2 carrots
¼ lump celery
2 laurels
2 parsley roots
A good handful of Italian parsley
20-30 whole black pepper corn
Enough water to cover it all in a large pot
2 lbs of chicken wings
2 yellow onions
2 leaks
2 carrots
¼ lump celery
2 laurels
2 parsley roots
A good handful of Italian parsley
20-30 whole black pepper corn
Enough water to cover it all in a large pot
Rinse the chicken and wings in cold water. Put the chicken in a pot and cover with water. Boil the chicken at medium low heat and add the veggie chunks and pepper. Remove foam on a regular basis. When the chicken is tender (20-30 minutes) remove from the pot. Let the broth cook down with the veggies for 2 hours. Strain through a clean cloth. Let the broth cool to room temperature.
Now on with the soup; serves 4 bowls:
3 cups of broth
2 cups of broth (no it’s not a mistake)
4 eggs
10-12 oz mushrooms of your choice (shitake, portabello or what you prefer)
1 tablespoon of oliveoil
salt, fresh ground pepper and a couple of fresh basil leaves and chervil for presentation.
2 cups of broth (no it’s not a mistake)
4 eggs
10-12 oz mushrooms of your choice (shitake, portabello or what you prefer)
1 tablespoon of oliveoil
salt, fresh ground pepper and a couple of fresh basil leaves and chervil for presentation.
Mix the eggs and 3 cups of broth. Add salt and pepper for taste. Strain the soup and divide in 4 oven proof bowls. Cover each bowl with Ceram wrap and steam the soup in a water bath (use a big pot with a bit of boiling water in the bottom. Place the soup bowls in the pot and put on the lid). Let the soup steam for about 10 minutes and let it rest for 3 minutes after. While the soup is steaming, cut the mushrooms on quarter pieces. Cook the mushrooms on a skillet in the olive oil. Add salt and pepper for taste. Heat up the remaining broth to boil. Put an even amount of mushroom in each bowl. Pour the rest of the broth equally in the bowls. Sprinkle with chervil and a basil leaves and serve immediately.
TIP: Cut the chicken from the bone and save for a delicious club sandwich.
DINNER - for Royalty is served!
TIP: Cut the chicken from the bone and save for a delicious club sandwich.
DINNER - for Royalty is served!
