Whizz in a food processor or use a stick blender until you have a smooth green soup. Serve into bowls with plenty of fresh horseradish grated over. Melt the butter in a wide saucepan, add the ...
Add 140ml/4½fl oz of the crème fraîche to the pea and mint purée and pulse in the blender for a few seconds, until combined. To serve, pour equal amounts of the soup into four warmed bowls.
In a large bowl mix two parts water with one part vinegar. Carefully crack as many eggs as you need into the bowl. Allow to rest for 15 minutes. This will cure the egg slightly so that it holds ...