Watercress Soup with Poached Egg
Ingredients:
60g watercress
30g spinach
1 shallot, finely chopped
1 large potato, chopped small approx. 150g
50ml crème fraiche
2 eggs
Method:
In a pan, gently soften the shallot in a little oil before setting aside.
In a pot, boil the chopped potato until soft. Add the watercress and spinach at the last moment, allow to cook for no more than a minute. Strain the mixture but reserve the cooking liquid.
Add the shallot to the potato mixture and, using a hand blender, blitz everything together. Add the reserved cooking liquid a little at a time to thin it out to your desired texture.
Stir though the crème fraiche and season to taste with salt and pepper.
To serve, poach 2 eggs for 2-3 minutes in boiling water, until the whites are cooked but the yolk is runny. Serve the soup in 2 bowls and place an egg in each.
Enjoy piping hot with crusty bread.
Photography by Lara Jane Thorpe