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

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The British Larder
Nutrition per serving    (USDA % daily values)


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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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