Potage of vegetables with poached duck egg and fresh herbs

servings4
40 minutes

Ingredients

Potage

  • 90g of shallots
  • 90g of carrots
  • 90g of fennel
  • 40g of celery
  • 90g of leek
  • 90g of courgette
  • 90g of broccoli
  • 4 tbsp of rapeseed oil
  • 1000ml of water
  • 90g of fresh peas
  • 90g of gem lettuce, sliced into strips
  • 20g of spring onions, chopped
  • 100g of cherry plum tomatoes, quartered
  • 4 tbsp of chervil, chopped
  • 2 tsp tarragon, chopped
  • 4 duck eggs

To plate

  • 1 handful of nasturtium flowers and leaves
  • 40g of crème fraîche

Method

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
  • 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
  • 1 handful of nasturtium flowers and leaves
  • 40g of crème fraîche