Potage of vegetables with poached duck egg and fresh herbs
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Chris Horridge provides a fresh and inspiring take on potage. This pleasing vegetable stew recipe is full of a fine medley of vegetables including courgettes and broccoli, with a lightly poached duck egg as a centrepiece. This light yet flavourful vegetarian stew would go well with a buttered baguette.
First published in 2015
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Ingredients
Metric
Imperial
Potage
- 90g of shallots
- 90g of carrots
- 90g of fennel
- 40g of celery
- 90g of leek
- 90g of courgette
- 90g of broccoli
- 4 tbsp of rapeseed oil
- 1000ml of water
- 90g of fresh peas
- 90g of gem lettuce, sliced into strips
- 20g of spring onions, chopped
- 100g of cherry plum tomatoes, quartered
- 4 tbsp of chervil, chopped
- 2 tsp tarragon, chopped
- 4 duck eggs
To plate
- 1 handful of nasturtium flowers and leaves
- 40g of crème fraîche
SAVE RECIPE
Method
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
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
- 1 handful of nasturtium flowers and leaves
- 40g of crème fraîche
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