The flavours in this soup are very subtle but extremely delicious. Paired with the rich poached egg and sweet caramelised onions, this dish was very delicious, I highly recommend.
Ingredients
Serves 3-4
Green tea sachet
3/4 cup of peas
2 tsp chopped fresh tarragon
2 tsp chopped fresh mint
1 spring onion, chopped
20 ml double cream
20g butter
salt + pepper
2 shallots
1 tsp olive oil + 1 tsp butter
2 tsp brown sugar
1 egg per person
Sliced radish + spring onion to garnish
Recipe
Place the green tea sachet, peas, tarragon, mint, spring onion in 500ml of boiling water in a saucepan. Turn the heat on to low and heat slowly for 20 minutes. Then turn the heat off and leave to infuse for 3 hours.
Place in a blender and blend. Strain back into a clean saucepan.
Add in the butter + cream + salt + pepper and heat until homogenous. Reserve.
Make the caramelised shallots but frying the sliced shallot in 1 tsp of oil + 1 tsp of butter + brown sugar. Add 1 tsp of water mid cooking if they start sticking to the pan. Keep turning them, make sure they don't burn. Once golden, reserve.
Before serving, posh the eggs in simmering water with a little vinegar.
Serve the soup warm, add on the poached egg and garnish with the caramelised shallots, spring onion, fresh tarragon and sliced radish. Serve alongside bread if desired.
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