Roy Brett
With anticipation of Spring arriving, although still rather cold and wet, the aromas of wild garlic and the beautiful green shoots of other Spring vegetables are showing.
This soup is a classic, super simple to make, quick and easy yet very satisfying.
The richness of the runny yolk balanced by the beautifully smooth and fresh tasting soup is a real winner.
1.
To prepare the egg simply boil in water for 5 minutes then refresh in ice, carefully peel then set aside.
2.
Place the hens egg ingredients into three different bowls; beaten egg, breadcrumbs and plain flour.
3.
Simply season the flour and proceed to roll the soft boiled egg into the flour, followed by the egg mix to coat and finally roll in the breadcrumbs.
Dredge the eggs through each in turn. Set aside until ready to use.
4.
Fry the hen’s eggs at 160°c for 3 minutes, season then set aside.
5.
In a medium pan, heat up the vegetable oil and add the leeks, onion and celery. Season with salt and pepper.
6.
Cook on a low heat until softened but not coloured.
7.
Add the mint, peas, broad beans and the hot vegetable stock, simmer for 2 minutes.
Take the soup off the heat, strain off a few ladles of liquid and blend into a fine puree.
Sprinkle a few peas & broad beans on the base of each bowl.
8.
Divide the silky smooth soup into four bowls.
Cut the Hens Egg in half then place on top of the peas.
9.
*To keep the vibrant colour of the soup*
Place two bowls one on top of the other, one with ice on the base, so you can chill the soup down, retaining the vibrant colour whilst stirring to bring the temperature down.
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