From Chef/Owner Ethan Stowell of Union Restaurant

For the soup
3 cups shelled English peas
2 cups mineral water (like San Pellegrino or Evian)
½ cup cream
1 small onion chopped
2 tablespoons butter
Salt and pepper

For the poached duck eggs
4 fresh duck eggs
2 tablespoons champagne vinegar
Water for poaching

For the pumpernickel croutons
1/2 loaf fresh pumpernickel bread, crusts removed, Cut into 1/4 inch squares
Extra virgin olive oil
Salt and pepper

For the soup
Sauté the onions in butter until soft but not browned. Add the mineral water and bring to a boil. Add the peas and simmer until tender. Remove from heat. In a blender, puree in small batches until very smooth. Strain through a fine sieve; add the cream, season with salt and pepper. Keep warm.

For the eggs
Bring a pot of water to boil, add the vinegar and reduce to a simmer. One at a time, crack the eggs into the water being careful not to break the yokes. Simmer until medium, about 3-4 minutes. Remove from the water with a slotted spoon, place on a paper towel to dry. Season with salt and pepper.

For the croutons
Coat the pumpernickel with a little olive oil, season with salt and pepper, and bake at 350º until crisp.

Final presentation
Divide the soup between four warm bowls. Place an egg in the middle of the soup and sprinkle with croutons. Serve hot.

(see Ethan's "Chef's Kitchen" tip on using San Pellegrino)

May 2006