Potage of vegetables with poached duck egg and fresh herbs

PT40M

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Ingredients

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Potage

To plate

1
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
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
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
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