Preparation time: 20 minutes
Cooking time: 10 minutes
- Cook the leeks uncovered for 3 to 5 minutes in well-salted boiling water. Drain and set aside.
- Cook the eggs until set but soft (about 5-6 minutes) and peel them. Peel the shrimp and set aside.
- To make the foamy velouté, chop the white part of the zucchini finely and cook for 5 minutes in the vegetable broth.
- After cooking, add the cream and soy sauce and put in a blender until foamy. Set aside.
Cut the leeks in half lengthwise, then cut into 5-6 cm (2") lengths. Allow 6-7 pieces per person. Line the leek pieces up on plates. Reheat the eggs and place one on each leek "raft," add the shrimps and spoon the foamy zucchini sauce over each egg. Serve warm.
A young white Côte de Beaune premier cru
Photo : François Bertram / Canetti Conseil - Stylist : Claire Blancherie
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