Baby Broad Bean and Radish Green Soup with Truffled Royale

Shell 10 1/2 ounces (300 g) of the baby broad beans and set aside. Mince the remaining baby broad beans.

Collect the radish tops and wash well.

Sweat the chopped onions in olive oil without browning.

Add the chopped beans and three-quarters of the radish tops, and season with the coarse gray sea salt. Moisten with the chicken stock and cook.

When cooked, purée and cool immediately on ice.

Warm the milk with the garlic.

Put all the ingredients except for the truffle into the bowl of a blender and pour the warm milk on top, straining it through a fine-meshed sieve to collect the garlic. Bind the mixture, sieve through a fine-meshed chinois, and store in the walk-in to allow to settle and remove air bubbles.

Butter earthenware dishes and fill them with the mixture, and then place over a bain-marie. Place them above the range for 30 minutes to warm, then add the chopped truffle and bake at 212°F (100°C) for 25 minutes.

Peel and cut the 8 whole green onions into rounds 1/10 thick (2 mm). Sweat the onions in olive oil, then add some stock, the shelled baby broad beans and the tops of the remaining radishes.

Bring the soup to a boil. Add a bit of cream and butter, and season as needed. Purée once more to obtain a homogeneous and frothy mixture.

In the center of each soup plate, arrange the poultry liver royal. Plate the soup around it, and arrange the garnish on top. Serve immediately.