Charlie Trotter’s Ginger-Infused Egg Drop Soup with Poached Chicken
Ginger-Infused Egg Drop Soup with Poached Chicken
4 chicken thighs
1 T olive oil
- Sauté 2 min/side
1 onion chopped
1 carrot chopped
1 celery chopped
- 8-10 min
1/4 C ginger chopped
- 2 minutes
2 Qts chicken stock
- Cover, med-low 30-40 min
- Remove chicken and cut into small pcs
- Strain and defat
—————— can remove and finish later
- Simmer stock
1/2 C lemon thyme
- Simmer 3 min
- Strain
- Season
- Simmer med-low
1 egg lightly beaten
- Add to soup and stir
——————
- Center chicken in bowl
- Ladle soup
Scallions - top
Braised Leek Soup with Sautéed Oyster Mushrooms
From: Charlie Trotter Cooks at Home
Also, it was suggested that skipping the mushrooms would still make an incredible soup.
Braised Leek Soup with Sautéed Oyster Mushrooms
3 leeks, white and 2” green, sliced in half
5 C chicken stock
2 sprigs rosemary
- Cover and simmer 25 minutes
- Chop leeks into bite sized pcs
3 T butter
- Purée 2/3 of leeks, stock and butter until smooth
- Strain, return to pan
- Season
- Reserve chopped leeks for garnish
——————
1 shallot, minced
1 T butter
- Heat 2 min
1.5 C Oyster mushrooms
- Sauté 7-10 min
- Season
——————
- Plate mush in wide bowl
- Top w leeks
- Surround w soup
Olive oil drizzle
Chives - top
Charlie Trotter’s Ginger-Melon Soup w Citrus Granite
This is a great recipe to test out your new Vitamix 5200. With only two ingredients in the soup, it seems like a no brainer. However, it’s important that you make the citrus granite (which is just a fancy word for ice). The soup, while flavorful, doesn’t stand up on its own. It’s too subtle.
There is a great documentary on Netflix about the groundbreaking work done by Charlie Trotter - titled “Love, Charlie”; it’s an important survey of how we went from fine dining meaning French to now meaning Fine Dining in America.
Ginger-Melon Soup
2 small or 1 large honeydew melon, flesh cut into 1-2’ chunks
1/4 C candied ginger, coarsely chopped (see note)
- Purée in blender until smooth
- Strain through a chinois / strainer / cheesecloth
Citrus Granite
1 grapefruit
2 oranges
2 lemons
1 lime
1/4 C simple syrup
- Juice all the fruit into a metal 8x8 pan (or similar)
- Freeze, scraping the surface with a fork every 10-15 minutes until completely frozen
Assembly
- Place a scoop of granite in center of a shallow bowl
- Carefully pour soup around the granite
- Garnish with mint or citrus zest if desired
Notes:
- Add a 1/4 C water to the melon if it doesn’t blend right away
- Use 2 T of preserved ginger if you can’t find candied ginger. Mix 1/4 C of julienned ginger into 1/2 C water and 1/2 C sugar. Simmer 10 minutes. Drain and repeat 2 more times with refreshed water and sugar.
Adapted from: Charlie Trotter Cooks at Home
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