Minted Pea and Broad Bean Soup, Crispy Hens Egg
- ⏱ 35 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
A vibrant minted pea and broad bean soup served with crispy soft-boiled hens eggs.
Adapted from The Staff Canteen.
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1Chop the onion
2Chop the celery
3Mise en place
1Chop the onion
2Chop the celery
3Mise en place
Ingredients
- 500 g peas (fresh or frozen)
- 250 g broad beans (fresh or frozen)
- 250 ml vegetable stock
- 1 white onion (finely chopped)
- 2 celery sticks (finely chopped)
- 1 leek (finely chopped)
- 1 small bunch mint
- 4 free-range hens eggs
- 100 g plain flour
- 1 hens egg for coating (beaten)
- 200 g white breadcrumbs
- seasoning, to taste
What you'll need
You'll share: Bowl, Saucepan, Three bowls, Frying pan, Medium pan, Blender, and Serving bowls.
Each of you needs your own: Cutting board, Chef's knife, and Mixing bowl.
The full plan
Split between two cooks — each step says who's on it.
1. Chop the onion COOK 2
- Finely chop the white onion
- Finely chop the leek
2. Chop the celery COOK 1
- Finely chop the celery sticks
3. Mise en place COOK 1
- Prep 500 g peas: fresh or frozen
4. Mise en place COOK 2
- Prep 250 g broad beans: fresh or frozen
5. Beat the coating egg COOK 1
- Beat the hens egg for coating
6. Boil the eggs COOK 1
- Simply boil the free-range hens eggs in water for 5 minutes, refresh them in ice, carefully peel them and set them aside
7. Set up coating bowls COOK 2
- Place the hens egg ingredients into three different bowls: the beaten egg, breadcrumbs and plain flour
8. Cook the vegetables COOK 2
- In a medium pan, heat up the vegetable oil and add the leeks, onion and celery
- Season with salt and pepper
- Cook on a low heat until softened but not coloured
9. Add the garnish COOK 1
- Sprinkle a few peas and broad beans on the base of each bowl
10. Coat the eggs COOK 2
- Season the flour and roll the soft-boiled eggs into the flour, followed by the egg mix to coat, and finally roll them in the breadcrumbs, Dredge the eggs through each in turn
- Set them aside until ready to use
11. Simmer the soup COOK 2
- Add the mint, peas, broad beans and the hot vegetable stock, and simmer for 2 minutes
12. Fry the eggs COOK 2
- Fry the hens eggs at 160°C for 3 minutes, season
- Set them aside
13. Blend the soup COOK 2
- Take the soup off the heat, strain off a few ladles of liquid and blend into a fine puree
14. Divide the soup COOK 1
- Divide the silky smooth soup into four bowls
- Cut the hens eggs in half
- Place them on top of the peas
15. Chill the soup COOK 1
- Place two bowls one on top of the other, one with ice on the base, so you can chill the soup down, retaining the vibrant colour whilst stirring to bring the temperature down
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