- Two 6-inch squares of kombu (dried seaweed; see Note on page 198)
- 1 ounce dried shiitake mushrooms, crumbled
- 1 bay leaf
- 4 thyme sprigs
- 1 teaspoon black peppercorns
- 2 tablespoons grapeseed oil
- 1 small onion, finely chopped
- 1 medium carrot, finely chopped
- 1 medium celery rib, finely chopped
- 1 garlic clove, minced
- 1 1/4 cups French lentils, rinsed
- 1/2 cup shiro miso (light yellow)
- Freshly ground pepper
- 1 tablespoon unsalted butter
- 3/4 cup peeled and cubed (1/2-inch cubes) celery root
- 4 ounces slab bacon, thinly sliced and cut into fine matchsticks
- 6 large egg yolks
- 1 1/2 teaspoons cider vinegar
- 1 1/2 teaspoons soy sauce
How to make this recipe
Make the Soup
In a large pot, combine the kombu with 10 cups of water and bring just to a simmer. Cover and let stand off the heat for 10 minutes. Discard the kombu. Add the shiitake to the pot along with the bay leaf, thyme and peppercorns and bring to a boil. Cover and let stand off the heat for 10 minutes. Strain the dashi (broth) into a heatproof bowl; you should have 8 cups. Discard the solids and wipe out the pot.
In the same pot, heat 1 tablespoon of the oil. Add the onion, carrot, celery and garlic and cook over low heat until softened, about 8 minutes. Add the lentils and the 8 cups of dashi and bring to a boil. Cover partially and simmer over moderately low heat until the lentils are tender, about 1 hour.
Working in batches, puree the soup in a blender or food processor with the miso until smooth. Return the soup to the pot; add a few tablespoons of water if it is very thick. Season with salt and pepper and keep warm.
In a medium skillet, melt the butter in the remaining 1 tablespoon of grapeseed oil. Add the celery root, season with salt and pepper and cook over moderate heat, stirring occasionally, until crisp-tender and lightly browned, about 7 minutes. Transfer to a plate and keep warm.
Make the Bacon
In the same skillet, cook the bacon over moderate heat until browned and crispy, 5 to 6 minutes. Strain the fat into a heatproof bowl and reserve 3 tablespoons. Drain the bacon on paper towels.
large heatproof bowl, whisk the egg yolks with 11/2 teaspoons of warm water. Set the bowl over a pan of simmering water (do not let the bowl touch the water) and whisk the eggs constantly until thick and ribbony, about 5 minutes. Whisk the 3 tablespoons of reserved bacon fat into the sabayon in a thin stream and cook until thick and billowy, about 1 minute. Gradually whisk in the cider vinegar and soy sauce and whisk for about 1 minute longer.
Serve the soup in shallow bowls and garnish with the celery root, sabayon and crispy bacon.
The soup can be prepared through Step 3 and refrigerated for up to 3 days. Thin with water if necessary.
Juicy, Grenache-based C?tes du Rh?ne: 2011 Domaine Pelaquie.