Australian Gourmet Traveller - (03)March 2020 (1)

100 GOURMET TRAVELLER

Egg-dropsoup

SERVES4 // PREPTIME 25 MINS// COOK2 HRS5 MINS(PLUSCOOLING)

Thebeautyofthissimpledishis makingyourchickenstockfromscratch.Anotherway

offinishingit wouldbetoadda varietyofherbs,suchasbasilortarragon,andserving

eachbowlofsoupwitha poachedegg.Whilethefriedshallots aren’t a traditional element,

welikethedepth of flavour andtexturetheybring.

6 eggs

Largehandfulofflat-leaf

parsley,finelychopped,

toserve

Finelygrated

parmesan,toserve

CHICKENSTOCK

1 chickencarcass

40 gmpiecepancetta

1 onion,coarselychopped

1 freshbayleaf

2 celerystalks,

coarselychopped

FRIEDSHALLOTS

60 ml(¼cup)oliveoil

6 goldenshallots,

thinly sliced

1 Forstock,placeingredients

in a largesaucepanandcover

completelywithcoldwater.

Bringtotheboiloverhighheat,

skimmingscumfromsurface,

thenreduceheattolow-medium

andsimmeruntilstockis deeply

flavoured(1½-2hours).Setaside

in pantocool.Strainandseason

totaste.Transfer5 litresstock

toa cleansaucepan(freeze

remainderforanotheruse).

2 Meanwhile,forfriedshallots,

heatoilin a smallsaucepan

overmedium-highheatto160°C.

Fryshallots,in 2 batches,stirring

occasionally, until crisp and

golden(2-3minutes).Drainin

a metalsieve.Reserveshallots

andoilseparately(drizzlea little

oiloversouptoserveorreserve

foranotheruse).

3 Bringstocktoa simmerover

mediumheat.Whiskeggsin

a bowluntilcombined.Gently

stirsoup,thengraduallydrizzle

in egg,allowingeggtoset

intolittlecloudsorstreaks

throughthesoup(thekeyis

tonotoverstirtheeggs).

4 Toserve,dividesoup

amongbowls,scatterover

parsleyandparmesan and

fried shallots.

Egg-dropsoupAll

propsstylist’sown.

LinguineAllprops

stylist’s own.