Hot Curdled Chanterelle Soup
Eggs are whisked into vegetable broth, then sliced mushrooms are added. When the broth is cooked — in a bain marie — the eggs curdle into tiny bits throughout the soup. Caraway seeds add an unusual flavor note.
- Eggs - 3
- Vegetable Broth - 2 cups
- Chanterelle Mushrooms - 4 ounces, cleaned, thinly sliced
- Salt and freshly ground pepper to taste
- Caraway seeds - 1/2 teaspoon, ground
- Chives - 6 - 8, chopped
Remove the chalaza (thickened spindles) from the eggs. Whisk the eggs and broth together until thoroughly blended. Stir the chanterelles, seasonings, and half of the chives; reserve the remaining chives for garnish. Pour into four heavy bowls or soup cups. Cover each bowl tightly with plastic wrap.
Start a bain marie: heat water until it comes to a boil in a covered pan large enough to hold all the bowls. Reduce heat to medium-low. Place the bowls in the bain marie; the water should come at least half way up the sides of the bowls. Cover the bain marie. Cook for 12 to 15 minutes. Turn off the heat. Carefully lift the cover. Remove the bowls, using a hot towel between your hands and the bowls, and place on warmed serving plates. Dust with the reserved chives.