1 cup (55 g) cooked flageolets (pale green dried beans)
1 cup (45 g) carrots, cut in small cubes (approximately 1/4-inch / 6 mm dice)
1 cup (40 g) celery, cut in small pieces (approximately 1/4-inch / 6 mm pieces)
1 poached egg per serving
Instructions
1. Prepare all vegetables in advance. Cook green peas and flageolets until tender, 8-12 minutes for fresh peas or 45-60 minutes for soaked dried flageolets, until soft when pressed between fingers. Dice carrots to approximately 1/4-inch (6 mm) cubes and cut celery into similar small pieces; cook in lightly salted boiling water 4-6 minutes, until just tender and yielding to a fork, then drain.
2. Bring 6 cups (1.4 L) consommé to a gentle simmer over medium heat, 180-190°F (82-88°C), until steaming and surface shimmers but does not roll boil.
3. Stir in the cooked green peas, flageolets, diced carrots, and celery pieces. Return the soup to a gentle simmer, 2-3 minutes, until vegetables are heated through and the broth is fragrant.
4. While the soup heats, poach one egg per serving (technique: poaching — cooking an unshelled egg submerged in gently simmering liquid). Bring a separate shallow pan of water to 180°F (82°C), barely simmering. Slip each egg gently into the water and cook 3-4 minutes, until the white is fully set and opaque but the yolk remains slightly soft when pressed lightly with a spoon.
5. Ladle the hot consommé and vegetables into individual warmed soup plates, then carefully place one poached egg in the center of each serving. Serve immediately.
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