Cream of pea soup with breaded eggs and smoked pike roe

For Easter, why not prepare a delicious, original dish? Create a cream of pea soup accompanied with eggs breaded with Croustissian®, the famous rye crackers from Maison Petrossian, and garnished with smoked pike roe.

Preparation time: 20 minutes • Cooking time: 20 minutes

Serves 4

For the cream of pea soup

• 600g shelled peas (fresh or frozen)
• 1 spring onion
• 1 tablespoon of crème fraîche
• Fleur de sel
• Freshly ground pepper

For the breaded eggs

• 4 eggs + 1
• ½ packet of Croustissian®
• Frying oil

For the garnish

• 125g of smoked pike roe

Method

For the cream of pea soup

1. Chop up and sauté the onion in olive oil.
2. Add the shelled peas, cover with salted water and then cook for 15 minutes.
3. Once the vegetables are cooked, add the crème fraîche and blend everything together (saving a few peas for the garnish). Season with salt and pepper.
4. Strain the cream of pea soup with a sieve to get a beautifully smooth texture.
5. Put the soup back into the saucepan on a very low heat to keep it warm.

For the breaded eggs

1. Bring a saucepan of water to the boil.
2. Cook the 4 eggs for 6 minutes, then run them under cold water to stop them from cooking any more.
3. Pulse the Croustissian® in a mixer until they are breadcrumbs. Put them in a shallow dish.
4. Break the remaining egg into another shallow dish and then beat it.
5. Peel the cooked eggs, dip them in the beaten egg and then in the Croustissian® breadcrumbs. Repeat the process.
6. Heat up the frying oil, and then deep fry the breaded eggs until the breadcrumbs are golden.
7. Place your breaded eggs on a paper towel.

To serve

1. Pour a base layer of soup into each dish.
2. Carefully cut the eggs in two and then arrange them on the cream of pea soup.
3. Add a teaspoon of smoked pike roe over the breaded eggs.
4. Decorate with the peas that were put to one side.
5. Serve immediately!

Photographs: Aimery Chemin • Culinary stylism: Coralie Ferreira