Vegetable Stew Recipe With Poached Egg - Great British Chefs
A classic vegetarian potage is given a fresh take in this vegetable stew recipe by Chris Horridge. The potage cooks fennel, carrot, leek and celery with fresh herbs.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 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
- 1 handful of nasturtium flowers and leaves
- 40g of crème fraîche
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