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.

Method
1.
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
2.
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
3.
Add the water and cook at a gentle simmer for eight minutes or until the vegetables are almost cooked but still a little firm
4.
Add the courgette and broccoli to the soup cooking for about five minutes at a simmer, then add all the other ingredients and reheat
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 and decorate with the nasturtium leaves and flowers
7.
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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Ingredients

Potage

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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