Watercress soup & poached egg
When I was a child my grandma used to make watercress soup for big occasions and I’ve always loved the peppery taste of those green leaves. They’re currently in season so here’s a very simple but effective recipe.
4 small potatoes, peeled and diced
2 small garlic cloves, crushed
1) Separate the leaves from the stems - this is absolutely atrocious and takes forever so be ready. Also discard the bigger stems, I didn’t do it and it nearly ruined my soup.
2) Cook the onion in a pan with a bit of olive oil until soft but not coloured. Add the stems and garlic and cook for a couple of minutes before adding the stock.
3) Bring to the boil then simmer for about 10 minutes. Add the watercress leaves and keep warm for a couple of minutes.
4) Blend until smooth and pass through a sieve. You could add creme fraiche if you want.
6) Laddle the soup into a bowl and add the egg on top, as well as seasoning. You could also add some bacon if you feel generous ;)
I hope you enjoy the spring taste of this soup despite the wintery weather and I’ll see you soon with another recipe!
