Prepare broad beans, peas, green beans and snow peas, cook in boiling salted water, cool, shell the broad beans.
Peel turnips, carrots and white onions, slice them and cook in the same way.
Chop the tarragon.
In a sauté pan, put the butter to melt, add the white onions, let it brown and add the other vegetables, simmer for 5/6 minutes, add the tarragon and deglaze with the vinegar. Let reduce then add 20 cl of chicken stock. Adjust the seasoning by adding the Espelette pepper powder.
Add the fresh cream, give a broth.
Put the vegetables in bowls and sprinkle with juice.
