English Pea Soup with Poached Duck Egg

• 3 tablespoons unsalted butter
• 1 yellow onion, chopped
• 2 small cloves garlic, thinly sliced
• Kosher salt and freshly cracked pepper
• 3 cups shelled English peas
• 4 cups sparkling water
• 1/4 cup heavy cream
• 2 tablespoons white vinegar
• 4 duck eggs
• 3 tablespoons minced chives
• Extra-virgin olive oil, for drizzling

1. Heat the butter in a saute pan over medium heat and add the onion, garlic, and a pinch of salt.
2. Saute until the vegetables are soft and clear.
3. Add the peas and water, along with another pinch of salt to set the color of the peas.
4. Increase the heat to high and bring to a boil.
5. Decrease the heat to low and simmer just until the peas are tender, 4 to 5 minutes.
6. Puree the soup in batches in a blender, taking care not to fill the blender more than half full and covering the top with a kitchen towel to avoid splatters.
7. When all the soup is pureed, strain through a chinois or fine-mesh sieve into a medium-size bowl.
8. Stir in the cream and season to taste with salt and pepper.
9. If not serving the soup immediately, place the bowl in an ice-water bath and chill until cold, then refrigerate.
10. Fill a medium-size saucepan with water to a depth of at least 3 inches and add the vinegar.
11. Place the pan over low heat and bring to just below a simmer.
12. Crack 1 egg and drain off most of the white, then tip the yolk into a ramekin or teacup.
13. To avoid sticking, dip the ramekin or cup just below the surface of the water until the whites set, then slip the egg out of the cup and into the water.
14. Repeat with the remaining 3 eggs.
15. Poach the eggs to medium, 3 to 4 minutes, taking out the eggs in the reverse order they were placed in the pan.
16. Retrieve each with a slotted spoon and place on paper towels to drain.
17. To serve, reheat the soup until hot.
18. Divide the chives among 4 shallow bowls, sprinkling them on the bottom to provide a bed for the egg.
19. Gently place a drained egg on top of the chives in each bowl.
20. Carefully spoon or pour the soup around the egg.
21. Gloss the egg with a bit of extra-virgin olive oil and sprinkle with kosher salt and cracked pepper.
22. Serve immediately.

unsalted butter, yellow onion, garlic, kosher salt, peas, sparkling water, heavy cream, white vinegar, eggs, chives, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/english-pea-soup-with-poached-duck-egg-383845 (may not work)