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