מרק נפלא שכולו מבוסס על צמצום של ציר האם. המרק מוגש עם פנקייק אפונה.
מרק האם עם פנקייק אפונה
מרק האם עם פנקייק אפונה
- 1 onion, roughly chopped.
- 3 celery sticks chopped.
- 1 leek chopped.
- 1 large carrot, roughly chopped.
- 1 Spring of Thyme.
- 1 bay leaf.
- Few Black pepper corns.
- 2 raw ham hocks (knuckles), 24hrs soaked water.
- 450 grams chicken wings.
- At least 3 litter of water.
For the Clarification Crust:
- 1 large chicken breast.
- 1 small onion, peeled and roughly chopped.
- 1 small carrot, peeled and roughly chopped.
- 1 celery stick, roughly chopped.
- 2 egg white.
- Salt and pepper.
For the pea pancakes:
- 225 grams frozen peas, cooked.
- 1 egg.
- 1 egg yolk.
- 3 tbsp plain flour.
- 3 tbsp double cream.
- 50 grams unsalted butter.
- 70 grams ham, finally shredded (optional).
- oil or butter, for frying.
- salt and pepper.
Sweat vegetables in butter – do not colour! Add thyme, bay leaf, peppercorns, ham knuckles and wings and cover with water. Bring to simmer, cook on lowest heat uncovered for 2 hours. You need 2.25 litters of stock. Strain the stock, but leave the ham to chill. Once chilled remove the ham and use for pee pancake
Clarification crust and soup straining:
Place all ingredients (except the egg whites) in a food processor and process to a mash. Add the egg white. Blend the stock and the clarification mix. Place on a low heat. Stir well to avoid the bottom of the pan catching the mix. Slowly, a pad will form, which is the clarification mix rising to the top.
When the first stage of this appears, increase the heat and whist quickly. Return the heat to its former temp.. The crust will now begin to form again. The soup can be allowed to cook on a gentle simmer for 1.5 hours. During this time, the impurities in the original stock will be absorbed into the crust.
Taste soup. If the flavour is still shallow, continue cooking for additional 20-30 minutes. For the ultimate clear soup, carefully ladle (not breaking the crust too much) through a double cloth. Don’t strain the last drops.
Melt butter in a pan until its nut-brown. Mix the pees, eggs, egg yolks, flour, seasons & cream to smooth consistency. Add the brown butter & ham. Heat a frying pan with oil and butter. Drop in a tablespoon of the mix at a time. Fry for 3-4 minutes until brown. Prepare in advance. Hit pancake before serving by warming them in a a sauce pan with a ladleful of consommé.
Re-heat the soup and garnish with pea pancake.