Watercress soup with poached eggs recipe

Watercress makes a very fine soup. The secret is to cook it as briefly as possible, just enough to sufficiently soften it so it blends smoothly and retains its colour and flavour.

You can serve this soup chilled or prepare it ahead, in which case cool it in a bowl of iced water as soon as you have blended it, to keep the vibrant colour.

Timings

Prep time: 10 minutes
Cook time: 30 minutes

Serves

4

Ingredients

• 250g watercress

• 1 small leek, trimmed and roughly chopped

• 30g butter

• 20g plain flour

• 1 litre vegetable stock (a good cube is fine)

• 4 Burford Brown or other good eggs

Method

1. Cut the stalks from the watercress and put the leaves to one side. Gently cook the leek in the butter in a covered pan until soft, without allowing it to colour. Stir in the flour then gradually add the stock and bring to the boil. Season and simmer for 10 minutes. Add the watercress stalks and simmer for another five minutes.

2. Add the watercress leaves, simmer for a minute, and blend the soup in a blender
   until smooth. Return to the pan, check the seasoning and cover with a lid to keep warm.

3. Meanwhile, poach the eggs in a pan of simmering water for 3-4 minutes, until cooked to your liking, then drain on some kitchen paper. Ladle the soup into warmed bowls, place an egg into the centre of each, season the egg with salt, and serve.