Sea Bean Soup with Poached Eggs

Indulge in the ultimate culinary experience with this luxurious Sea Bean Soup, enriched with the delightful addition of poached eggs. For an extravagant twist, consider replacing the poached eggs with chopped hard-boiled eggs and the luscious essence of shucked oysters in their half shells. Elevate your dining affair with this recipe that combines the briny essence of sea beans, the comforting warmth of a creamy soup, and the elegance of poached eggs.

SERVES 4
PREP 10 MINS
COOK 30 MINS
FREEZE UP TO 3 MONTHS
BEFORE MILK IS ADDED

INGREDIENTS:

• 7 oz (200g) fresh or frozen sea beans
• 2–3 tbsp unsalted butter
• 1 large leek, thoroughly washed and sliced
• 1 large potato, diced
• 1 thick slice of lemon
• Small handful of fresh parsley
• 1 quart (1 liter) light vegetable or chicken stock
• Freshly ground black pepper, to taste
• 2–3 tbsp milk (optional)
• 1 tbsp white wine vinegar
• 4 eggs

INSTRUCTIONS:

1. Begin by rinsing the sea beans and then boiling them in a pot of water over medium-high heat for 3–5 minutes, or until they become tender. Drain the beans, rinse them with cold water, and drain once again. If the sea bean stalks have stringy parts, place them on a chopping board and carefully scrape off the green flesh. Discard the central core, except for young and fresh sea beans where this step isn’t necessary.
2. In a large saucepan, melt the butter. Add the sliced leek and diced potato, and gently cook while stirring for about 2 minutes. The goal is to soften them without browning. Introduce the lemon slice, parsley, stock, and ground black pepper. Given the natural saltiness of sea beans, adding additional salt might be unnecessary. Allow the mixture to come to a boil, then reduce the heat. Cover the saucepan and let it simmer gently for around 20 minutes until the vegetables turn tender. Remove the lemon slice and process the contents of the saucepan in a blender along with the cooked sea beans. Once blended, return the mixture to the saucepan. Taste and adjust the seasoning by adding more pepper if needed. If you plan to freeze the soup, this is a good point to cool and freeze it. When ready to continue, defrost the soup and proceed. If you prefer a creamier consistency, you can add milk and gently reheat the soup.
3. While the soup is simmering, bring a large pan of water to a boil and add the white wine vinegar. Create a gentle whirlpool effect in the water and carefully crack the eggs into the swirling water, one at a time. Poach the eggs until they are cooked to your desired level of doneness. Once they’re ready, use a slotted spoon to remove the poached eggs from the water.
4. To serve, ladle the sea bean soup into wide, shallow soup plates. Gently place a poached egg in the center of each plate. The richness of the poached egg yolk will meld beautifully with the flavors of the sea bean soup, creating a harmonious and luxurious dish.

Whether you choose to delight in the silkiness of poached eggs or opt for the opulence of hard-boiled egg and oyster, this Sea Bean Soup offers an experience that celebrates the ocean’s bounty in a remarkable symphony of taste and texture.