TOP THREE
cruise & cuisine
TOP THREE
1
Which ingredient couldn ’ t you live without ? Potatoes , because you can grow them worldwide and they ’ re so versatile .
2
Which city in the world does the best food ? I can ’ t choose just one , as every place has its own unique cuisine and inspires my own style .
3
Which drink makes the perfect sundowner ? You can never go wrong with Champagne .
QUICHE LORRAINE SOUP : LEEK AND PARMESAN CREAM SOUP WITH QUAIL EGG AND BACON images : getty
INGREDIENTS 3 medium leeks , trimmed ( keeping only the white and pale green parts ) 2 tbsp of canola or olive oil ½ cup butter 2 ½ cups half and half 2 cups heavy cream 1 cup Parmesan cheese , shaved or grated Salt & pepper , to taste 4 slices of bacon 4 quail eggs 3 tbsp white wine vinegar Fresh chives , chopped for garnish
METHOD
PREPARE SOUP
1 Chop leeks . Using a colander , wash well to remove any dirt or sand , then drain .
2 In a medium saucepan , over medium heat , melt oil and butter together . Slowly add chopped leeks and sauté until transparent .
3 Add milk and cream to leeks ; cook over medium heat until liquid is reduced by half , stirring occasionally .
4 Add the cheese , salt and pepper to the soup and heat until cheese is melted , stirring frequently .
5 Pour soup into a blender and blend until smooth .
6 Pour through a sieve and return to saucepan . Ladle into bowls and place one quail egg , bacon pieces and chives to garnish . Serve immediately . Prepare quail eggs and bacon while soup is reducing .
QUAIL EGGS
1 Fill a small saucepan ¾ full of water and bring to a boil .
2 Add eggs and cook for 2 mins and 20 seconds .
3 Remove eggs from hot water and place in a medium bowl filled with water and ice , add white wine vinegar . Set aside for one hour .
4 Remove shells from eggs and cut in half . Season with salt and pepper .
BACON
1 Fry bacon slices in skillet until crispy and drain on a paper towel . Cut into small pieces and set aside . spring 2024 • 69