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Potage of Vegetables With Poached Duck Egg and Fresh Herbs
GREAT BRITISH CHEFS18Ingredients
50Minutes
310Calories
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Ingredients
US|METRIC
4 SERVINGS
- 90 grams shallots
- 90 grams carrots
- 90 grams fennel
- 40 grams celery
- 90 grams leek
- 90 grams courgette
- 90 grams broccoli
- 4 Tbsp. rapeseed oil
- 1,000 mL water
- 90 grams fresh peas
- 90 grams gem lettuce (sliced into strips)
- 20 grams spring onions (chopped)
- 100 grams plum tomatoes (cherry, quartered)
- 4 Tbsp. chervil (chopped)
- 2 tsp. tarragon (chopped)
- 4 eggs (duck)
- 1 handful nasturtium (flowers and leaves)
- 40 grams crème fraîche
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol215mg72% |
| Sodium150mg6% |
| Potassium840mg24% |
| Protein12g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber5g20% |
| Sugars7g |
| Vitamin A160% |
| Vitamin C90% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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