Cream of bean soup, poached egg and salmon roe

Cream of bean soup, poached egg and salmon roe

To celebrate the arrival of spring, why not try this heart-warming, iodized seasonal recipe? Create a creamy broad bean soup, add a fresh poached egg, and then garnish with lemon croutons and wild salmon roe.


Preparation time: 15 minutes – Cooking time: 20 minutes

Serves 4

For the soup

  • 400g shelled broad beans (fresh or frozen)
  • 1 shallot
  • 20g butter
  • Juice of 1/2 a lemon
  • 1 tablespoon of crème fraîche
  • Fleur de sel
  • Freshly ground pepper


For the croutons

  • 2 slices of sourdough bread
  • The zest of 1/2 a lemon
  • 1 tablespoon of olive oil


For the poached eggs

  • 4 very fresh eggs
  • 1 tablespoon of white vinegar


For the garnish




For the soup

  1. Remove the lemon zest, set it aside, and then squeeze the juice from the lemon.
  2. Chop up the shallot and fry it in butter over a medium heat until it is translucent. Add the broad beans, cover them with water, add a little salt, and then let it cook for 15 minutes.
  3. Once the vegetables are cooked, blend everything until it is smooth. Then add the crème fraîche, the lemon juice, and a little water if it is a bit thick. Add salt and pepper to taste.


For the croutons

  1. Cut the slices of bread into small croutons.
  2. Fry them in a tablespoon of olive oil with the lemon zest until they are golden, and then season with salt.


For the poached eggs

  1. Bring a saucepan of water to boil, add the vinegar, and then lower the heat so that the water is boiling gently.
  2. Using a spoon, swirl the water in a circular motion until a whirlpool forms in the middle of the saucepan. Break the egg into the centre of this whirlpool, and use a spoon to help the egg white wrap itself around the yolk.
  3. Cook for 3 minutes and then drain. 


To serve

  1. Pour the soup into bowls or shallow dishes.
  2. Carefully place each poached egg on top of the soup.
  3. Sprinkle with lemon croutons and wild salmon roe.
  4. Add a few fresh herbs, a pinch of fleur de sel, and a little freshly ground pepper.
  5. Serve immediately and enjoy!


Photographs : Aimery Chemin - Food styling : Coralie Ferreira

Previous Next
Reading tips
  1. Buckwheat Blinis with Wild Salmon, Salmon Roe & Dill Cream
  2. Potatoes à l’anglaise, cream & salmon roe
  3. Courgette tagliatelle with smoked salmon

Are you on the right place?

You are browsing a different country site from your current location.
Select the country suggested if it is indeed the country of your delivery address:
Select your prefered language
Select your prefered language
Select your prefered language
Select your prefered language
Select your prefered language
United Kingdom
Select your prefered language
Select your prefered language

Sign up

Get a sneak peek at our latest creations, exclusive offers, and gourmet recipes