Potage of vegetables with poached duck egg and fresh herbs
by Chris Horridge
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Ingredients
Fruit & Vegetables
90g of shallots
90g of carrots
40g of celery
90g of leek
90g of courgette
90g of broccoli
90g of fresh peas
90g of gem lettuce, sliced into strips
20g of spring onions, chopped
100g of cherry plum tomatoes, quartered
Spices & Dried Herbs
90g of fennel
Oils & Vinegars
4 tbsp of rapeseed oil
Beverages
1000ml of water
Salad & Fresh Herbs
4 tbsp of chervil, chopped
2 tsp tarragon, chopped
Store Cupboard
4 duck eggs
Speciality Ingredients
1 handful of nasturtium flowers and leaves
Dairy
40g of crème fraîche