Chris Horridge provides a very fresh and inspiring take on potage. This pleasing vegetable stew recipe is full of a fine medley of vegetables including courgettes and broccoli, adding a lightly poached duck egg as a centrepiece. This is a light yet flavourful vegetarian stew that would go well with a buttered baguette.

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. Ensure you keep them separate from each other
In a saucepan over a low heat, sweat the shallot in the oil. After five minutes add the carrot, fennel and celery and continue to sweat with for five minutes. Do not colour them
Add the water and cook at a gentle simmer for eight minutes or until the vegetables are almost cooked but still a little firm
Add the courgette and broccoli to the soup cooking for about five minutes at a simmer, then add all the other ingredients and reheat
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
Pour the soup around the eggs and decorate with the nasturtium leaves and flowers
To be a little indulgent, place a spoon of crème fraîche in the centre on top of the eggs to finish
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To plate

  • 1 handful of nasturtium flowers and leaves
  • 40g of crème fraîche

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A classic vegetarian potage is given a fresh take in this vegetable stew recipe by Chris Horridge. The potage cooks fennel, carrot, leek and celery with fresh herbs.

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