Gruyère, chickpea, poached quail egg, turnip green and roast sliced almond soup.
- 100g Gruyère
- 100 g milk
- 200 g vegetable broth
- 12 quail eggs
- 150 g raw turnip heads
- 50 g sliced almonds
- white wine vinegar
- extra virgin olive oil
- boiled chickpeas
- Gruyère cream: add the chopped Gruyère, the broth and the milk to a bowl and place it in very hot water (bain-marie) for at least 15 minutes. Mix with the electric beaters or remove the bowl from the water and use the stick blender. Set aside in a warm place.
- Poached quail egg: to poach the egg, start by placing a pot of water on the heat and adding two tablespoons of white wine vinegar. The water must have an acidity level of 5%. That means 50 ml of acid for every 1 litre of water. Once the water comes to the boil, create a vortex with a wooden spoon or whisk and break the egg inside. Leave it to cook for approximately 4 minutes. The egg white must coagulate, while the yolk remains semi-liquid inside. Use a slotted ladle to remove the poached egg from the water. Be very gentle. Set aside in a warm place.
- Turnip heads: use a metal filter to remove the remains of the egg whites from the water they were cooked in. Clean and wash the turnip heads and then cook in the same pot for 3 minutes. Drain them and then sauté them in a pan on high heat with a little oil. Add a little salt and pepper and set them aside.
- Chickpeas: pour a little extra virgin olive oil into a small saucepan and heat it up. Add the drained chickpeas and let them brown with the rosemary until they are a light-brown colour. Use a lid to avoid the hot water splashing.
- Almonds: sauté the almonds in a pan on the stove at medium-low heat. Stop when they have reached a nice hazelnut colour.
Remove the cooked rosemary from the saucepan with the chickpeas and pour in the Gruyère cream. Heat it up and pour it into a deep dish. Add the poached eggs, the seared turnip heads and the toasted almonds and finish with a drizzle of extra virgin olive oil and some grated black peppercorn.