INGREDIENTS
Serves 4
- 300g strong bread flour
- 75g unsalted Jersey butter
- 175g onion, roughly chopped
- 1 clove garlic, roughly chopped
- 500g Jersey Royals, thoroughly washed and roughly chopped
- 3 sprigs fresh thyme
- 1 fresh bay leaf
- 1 strip fresh seaweed
- 1l Jersey whole milk
- 350ml smoked oil
- 4 large free-range eggs
- 12 English asparagus spears, blanched
- 1 cucumber, peeled and melon balled
- 1 handful podded peas, blanched
- 1 handful podded broad beans, blanched
- 4 radishes, thinly sliced
- 20 pea shoots
METHOD
Place the butter, onion and garlic in a saucepan over a medium heat and sweat until soft with absolutely no colour. Add the Jersey Royals, thyme, bay leaf, seaweed and milk and gently simmer for 15 minutes or until the Jersey Royals are soft and completely cooked. Remove the thyme, bay leaf and seaweed before blending the soup in a liquidiser until smooth. Season to taste with Jersey sea salt.
Heat the smoked oil to around 55°C. Crack the eggs and carefully separate the yolks. Place the yolks in the smoked oil for 30 minutes. Carefully lift out the yolks and season with Jersey sea salt and freshly milled black pepper.
Place an egg yolk in the centre of each serving dish. Arrange the asparagus, cucumber, peas, broad beans, sliced radishes and the pea shoots around the yolk. Present the velouté separately in individual jugs, allowing guests to pour it at the table for an elegant finish.
