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Potage of vegetables with poached duck egg and fresh herbs

Potage of vegetables with poached duck egg and fresh herbs

Potage of vegetables with poached duck egg and fresh herbs

PT40M

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1
Separately, cut the shallot, carrot, fennel, celery, leek, courgette and broccoli into approximately 1cm dice. Try and keep them around the same size so they will cook evenly
  • 90g of shallots
  • 90g of carrots
  • 90g of fennel
  • 40g of celery
  • 90g of leek
  • 90g of courgette
  • 90g of broccoli
2
In a saucepan over a low heat, sweat the shallot in the oil. After 5 minutes, add the carrot, fennel and celery and continue to sweat for another 5 minutes, do not allow them to colour
  • 4 tbsp of rapeseed oil
3
Add the water and gently simmer for 8 minutes, or until the vegetables are almost cooked but still a little firm
  • 1000ml of water
4
Add the courgette and broccoli to the soup. Cook for a further 5 minutes, then add all the other ingredients and heat through
  • 4 tbsp of rapeseed oil
  • 90g of fresh peas
  • 90g of gem lettuce, sliced into strips
  • 20g of spring onions
  • 100g of cherry plum tomatoes, quartered
  • 4 tbsp of chervil, chopped
  • 2 tsp tarragon, chopped
5
In a wide saucepan, poach the duck eggs for 2–3 minutes in boiling water. Carefully drain using a slotted spoon and transfer to your serving bowls
  • 4 duck eggs
6
Pour the soup around the eggs in each bowl, decorating with the nasturtium leaves or edible flowers. You can also add a spoonful of crème fraîche on top of the eggs, if preferred. Serve immediately
  • 2 2/3 handfuls of nasturtium flowers and leaves
  • 40g of crème fraîche

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