Ingredients for 3-4 people
- 500 g peas
- 5 dl chicken stock
- Black truffle (finely sliced)
- Truffle oil
- Tarragon leaves
- 4 eggs
- 3 Tsp white vinegar
blanch the peas for about 3 minutes and immediately drain them under iced water.
bring stock to boil and cook the pees for about 10 minutes then puree them.
add 3 Tsp of white vinegar to a pan of steady simmering water. crack egg individually into a cup. create a gentle whirlpool in the water to help the egg white wrap around the yolk. leave to cook for three minutes and then remove with a slotted spoon to drain on kitchen paper.
gently place poached egg onto the pea soup, place the crouton all around it and finely slice the truffle on top of it and garnish with some tarragon leaves.