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Chilled Pea Soup With Parmesan Cream And Soft-Boiled Gulls’s Egg

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The British Larder
Related tags
soups low carb vegetarian lunch
Nutrition per serving    (USDA % daily values)
CAL
560
FAT
128%
CHOL
104%
SOD
43%

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Ingredients for 4 servings

300 g fresh garden peas, podded

1 large banana shallot

50 ml vermouth

30 g butter

300 ml vegetable or white chicken stock

100 ml double cream

1 sprig of flowering thyme

Freshly cracked black pepper

Coarse sea salt

50 g flour

50 g butter

400 ml full fat milk

20 g parmesan cheese, grated

60 ml double cream

150 ml vegetable stock or nage

4 tbs blanched fresh garden peas

2 soft-boiled gulls' eggs, cut in half and seasoned

pea tops

Extra virgin olive oil

Finely grated parmesan cheese

Selection of edible flowers such as thyme, nasturtium and mizuna flowers

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