[Article apparenté] [www.thuries.fr]
[Index de la recette] [Le Monde des Chefs]

Ingredients

• 4 eggs 750 g 
• Diced carrots, turnips and courgettes 
• QS Salt, pepper, olive oil, basil, syrup  
• 250 g Asparagus 
• 2 liters Chicken broth (500 + 500 + 1000) 
• 100 g Husk (variety of wheat)

Preparation

Cook the carrots, turnips and courgettes, drain, and set aside. 

Peel the asparagus, fry them to olive oil, then warm with 500 g of chicken broth and cook to a slow boil. 

Sweat the husk in olive oil, warm with 500 g of chicken broth and cook for about 10 minutes about; drain and set aside. 

Blanche the leaves of basil, place in freezing water, soak the leaves and dry in an oven at 175° for about 2 hours. 

Cook the eggs in water for 4 minutes after it begins to boil, cool in freezing water, peel, set aside. 

Finish and presentation 

In a bowl, build a table of vegetables and the husk, cover with 1 egg and 1 scoop of sorbet (recipe follows). Garnish with the crystallized leaf of basil. 

Serve in a teapot the remaining chicken broth, to be poured over the dish just before eating.

Wine counsel:

Coast of the Rhone-Villages white Laudun - Domain Pélaquié 2000. A large and elegant aromatic palette, beautiful freshness and remarkable balance.

Sorbet

Ingredients

• 1 Big bouquet of basil
• 500 g Olive oil
• 250 g Milk
• 4 Cloves of garlic
• 100 g Parmesan
• 100 g Black gables
• QS Salt, pepper
• 500 g Heavy cream

Preparation

Mix basil with olive oil, milk, garlic, Parmesan, gables, salt and pepper; add the heavy cream, mix, set aside in the refrigerator.