Potage of vegetables with poached duck egg and fresh herbs

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

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

Add the water and gently simmer for 8 minutes, or until the vegetables are almost cooked but still a little firm

Add the courgette and broccoli to the soup. Cook for a further 5 minutes, then add all the other ingredients and heat through

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 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