A simple enough concept. I had tried this soup at the Tippling Club, and their soup was called a "Mock Turtle Soup". It incorporated sous vide-ing eggs for an hour in 62.5 degrees, puree of herbs, sliced Cepes, and the 8 hour broth was poured table side.
I wanted to do something similar but not as elaborate. My version would be to highlight some Thai grown White Asparagus, mated with a soft centered poached egg, finished with a home made broth.
The components of the dish were:
eggs - sous vide for an hour at 62.5 degrees, kept warm at 55 degrees for 30 more minutes. I would've preferred a firmer egg white. I suspect collecting the eggs in a steamer insert inside the water bath didn't give them the best water bath.
White Asparagus, and Carrots - I pre cut them, sealed them in a vacuum bag with a tiny pinch of Maldon sea salt, and a pat of butter. Chilled until it was ready to steam for 20 minutes at 85 degrees.
Broth - chicken and pork bones simmered with carrots, onions, and leeks. Added some home made veal stock to it as well.
Bacon Bread Crumbs - Whizzed pre cut bacon bits, with a whole grain baguette in the processor. Spread it over a baking sheet, 185 degree oven until toasted. Microplaned some parmesan on the hot mixture and baked an extra 10 minutes. Cooled down, broken into small chunks and stored until needed.
Bacon Powder - bacon drippings whizzed with maltodextrin. What you get is an amazing white powder like a less refined powder sugar, but with all the bacon flavour!
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