Billi bi soup with osetra caviar and glazed root vegetables webhero2015 jor arm 0127 « back to recipes

Billi Bi Soup with Osetra Caviar and Glazed Root Vegetables

Made famous by the legendary Maxim’s in Paris, this luxurious Billi Bi soup recipe may be served either hot or cold. Our version introduces a touch of saffron for both its color and natural affinity for mussels. Garnish with glazed vegetables and Osetra caviar for a touch of extravagance.

Ingredients

  • 3 cups of Jordan Billi Bi soup

  • 30 mussels (reserved from soup)

  • 1 cup root vegetables, sliced and glazed

  • 1 ounce Osetra caviar

  • Chervil for garnish 

For the soup and mussels

  • 2 Tbsp Jordan Extra Virgin Olive Oil

  • 2 Tbsp butter 

  • 4 shallots, chopped 

  • 1 small fennel bulb, chopped 

  • 12 black peppercorns 

  • 10 saffron threads

  • 1 tsp Piment d'Espelette (fine red chili pepper powder may be substituted)

  • 1 Tbsp coriander, toasted and cracked 

  • 1/2 cup Jordan Chardonnay

  • 1/4 cup dry Sherry 

  • 3 pounds small, cultivated mussels 

  • 2 cups mussel stock (white fish stock may be substituted)

  • 1 1/2 cups heavy cream 

For the root vegetables

  • 6 baby carrots, sliced on the bias

  • 1 stalk of salsify, peeled, sliced and held in acidulated water (raw Jicama may be substituted) 

  • 1 Tbsp butter

  • 1/2 Tbsp Jordan Extra Virgin Olive Oil

  • 1 Tbsp soy sauce

  • 1 tsp honey

  • 1 tsp fennel powder

  • 1 pinch toasted cumin

  • Kosher salt to taste

Ingredients

  • 3 cups of Jordan Billi Bi soup

  • 30 mussels (reserved from soup)

  • 1 cup root vegetables, sliced and glazed

  • 1 ounce Osetra caviar

  • Chervil for garnish 

For the soup and mussels

  • 2 Tbsp Jordan Extra Virgin Olive Oil

  • 2 Tbsp butter 

  • 4 shallots, chopped 

  • 1 small fennel bulb, chopped 

  • 12 black peppercorns 

  • 10 saffron threads

  • 1 tsp Piment d'Espelette (fine red chili pepper powder may be substituted)

  • 1 Tbsp coriander, toasted and cracked 

  • 1/2 cup Jordan Chardonnay

  • 1/4 cup dry Sherry 

  • 3 pounds small, cultivated mussels 

  • 2 cups mussel stock (white fish stock may be substituted)

  • 1 1/2 cups heavy cream 

For the root vegetables

  • 6 baby carrots, sliced on the bias

  • 1 stalk of salsify, peeled, sliced and held in acidulated water (raw Jicama may be substituted) 

  • 1 Tbsp butter

  • 1/2 Tbsp Jordan Extra Virgin Olive Oil

  • 1 Tbsp soy sauce

  • 1 tsp honey

  • 1 tsp fennel powder

  • 1 pinch toasted cumin

  • Kosher salt to taste

Instructions

serves 6-12

To prepare the soup, heat olive oil and butter in a heavy bottom pot and sweat shallots, fennel, black peppercorns, saffron, Piment d'Espelette and coriander over medium heat until vegetables have softened. Deglaze with white wine and Sherry. Increase heat to high, add mussels and steam until mussels have opened (6-8 minutes). Remove mussels from liquid and refrigerate. To the pot, add mussel stock and heavy cream. Reduce by one-third. If not using immediately, rapidly cool and refrigerate for up to 48 hours (soup will reheat nicely).

Bring a pot of seasoned water to a rapid boil and blanch carrots until just cooked through (3-4 minutes). Spoon carrots onto a small plate and reserve. Blanch salsify in same water (6-8 minutes) and reserve with carrots. Melt butter in a large cast iron skillet over medium heat. To the butter, add olive oil, soy sauce, honey, fennel powder, cumin and salt to taste. When foam subsides, add vegetables and sauté to color and glaze (2-3 minutes). Season to taste and reserve.

In a pot over low heat, gently warm billi bi soup. Spoon vegetables into six small, warm bowls and lightly coat with a thin, even layer of soup. Garnish with caviar and chervil.

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.

Item Added to Your Cart