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Spring Starter with Baby Broad Beans and Foie

Ingredients - 1 jar of baby broad beans in oil. - 1 shallot. - 2 artichokes. - Quail eggs. - Caramelized balsamic vinegar. - Salt. - Olive oil. - Duck liver mi-cuit (semi-cooked foie gras). - Toasted bread slices. Method Drain the broad beans in a colander to remove all the oil, but save 2 or 3 tablespoons for later. To make the mi-cuit, follow the recipe here . Heat a splash of oil in a pan and sauté the shallot along with the cleaned, chopped artichokes. Season with salt. A couple of minutes before you take it off the heat, toss in the beans and let everything finish cooking together. Set aside to cool. For the poached eggs — you can see how it's done in the photos (in one shot, the yolk might look broken, but that's just the reflection on the plastic wrap; it should stay whole) — lay a piece of plastic wrap over a small cup, drizzle on a few drops of oil, crack the egg into the center, add a pinch of salt, twist the plastic wrap cl...

Leek Cream Soup






Ingredients

for 4 to 5 people
  • 400g leeks (white part only).
  • 2 or 3 potatoes (about 400g).
  • 750g vegetable broth.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

for garnish

  • blood sausage or salmon.
  • spring onion, sliced into rounds.
  • fresh parsley.

Preparation

Start by washing the leeks thoroughly and slicing them into rounds. Peel the potatoes and cut them into chunks.
In a good-sized pot, sauté the leeks in a bit of olive oil for about 2 minutes, keeping an eye on them so they don't burn. Add the potato chunks and continue cooking for another 2 or 3 minutes. Pour in the vegetable broth, season with salt and pepper, and let everything simmer on medium heat for 30 minutes.
Once the vegetables are tender, blend everything smooth with an immersion blender.
Serve in wide glasses or bowls, topped with salmon or slices of blood sausage, spring onion, parsley, or whatever strikes your fancy.
Here you can see both presentations — choose whichever one suits you best.


Enjoy!
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