Spring Pea Velouté Recipe

Sauté the chopped shallots in butter over low heat for 5 minutes. Add the milk and water, season with salt and pepper, and bring to a simmer. Add the peas and cook for 10 minutes.

Reserve 4 tablespoons of peas for serving and blend the rest with the mint leaves and lemon zest. Pour the velouté into 4 shallow bowls, adding the reserved peas in the center.

Bring a skillet filled with salted water to a boil, add the vinegar, and gently break the eggs into the water. Turn off the heat and let them poach for 2 minutes. Remove the eggs and place them on the plates, season with salt and pepper, and serve with toasted bread.

To finish, Tip: it's important to blend thoroughly to achieve a very smooth velvety texture. You can also add a splash of liquid cream.