To celebrate the arrival of spring, we offer you a seasonal, comforting, and flavorful recipe. Make a creamy fava bean soup, add a poached fresh egg, garnish with lemon croutons and wild salmon roe.
Preparation: 15 minutes • Cooking: 20 minutes
Ingredients for 4 people
For the soup
- 400 g shelled fava beans (fresh or frozen)
- 1 shallot
- 20 g butter
- 1/2 lemon juice
- 1 tablespoon crème fraîche
- Fleur de sel
- Freshly ground pepper
For the croutons
- 2 slices of sourdough bread
- Zest of 1/2 lemon
- 1 tablespoon olive oil
For the poached eggs
- 4 extra fresh eggs
- 1 tablespoon white vinegar
For plating
- 100 g wild salmon roe
- Fresh herbs of your choice (parsley, chives, dill)
Method
For the soup
- Grate the lemon zest, set aside, and squeeze the juice.
- Chop the shallot and sauté in butter over medium heat without browning too much. Add the fava beans, cover with water, season with salt, and cook for 15 minutes.
- Once the vegetables are cooked, blend finely, add the cream, lemon juice, and water if needed to adjust consistency. Season with salt and pepper.
For the croutons
- Cut the bread into small croutons.
- Toast in a pan with olive oil and lemon zest, then season with salt.
For the poached eggs
- Bring a pot of water to a boil, add vinegar, then reduce heat to a gentle simmer.
- Create a whirlpool with a spoon, crack the egg into the center, guiding the white around the yolk.
- Cook for 3 minutes, then drain.
For plating
- Place the soup in bowls or deep plates.
- Gently add each poached egg on top of the soup.
- Sprinkle with lemon croutons and wild salmon roe.
- Add fresh herbs, a pinch of fleur de sel, and a grind of pepper.
- Serve immediately and enjoy!
Photographs: Aimery Chemin • Culinary styling: Coralie Ferreira
