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.
Fresh herbs of your choice (parsley, chives, dill)
For the soup
Remove the lemon zest, set it aside, and then squeeze the juice from the lemon.
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.
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
Cut the slices of bread into small croutons.
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
Bring a saucepan of water to boil, add the vinegar, and then lower the heat so that the water is boiling gently.
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.
Cook for 3 minutes and then drain.
Pour the soup into bowls or shallow dishes.
Carefully place each poached egg on top of the soup.