Watercress Soup with Poached Egg

Watercress is hard to get here. My local supermarket offered a bunch of watercress. My wild garlic in the garden is doing well

Saisonal und regional: Bärlauch in unserem Garten Ernte bei Regen #6von12 #12von12

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Watercress Soup with Poached Egg

Watercress Soup with Poached Egg-2

I like the peppered flavour from the watercress in combination with the wild garlic and the poached egg is a nice addition, especially at Easter. Happy Easter!

Watercress Soup with Poached Egg

Yield: 2 servings

Watercress Soup with Poached Egg-1

Ingredients:

  • 30 grams butter
  • 1 dozen wild garlic roots or 1 small onion or shallot, finely chopped
  • 500 ml fresh vegetable or chicken stock
  • 2 good fistfuls of watercress, trimmed and well washed
  • 2 tablespoons cooked rice or 2 rice cakes
  • freshly grated nutmeg
  • 2 eggs, at room temperature a little double cream, to serve
  • chopped wild garlic leaves or chives, to garnish
  • salt and freshly ground black pepper

SOURCE

978-0007164097978-0007164097 *

modified from Ulrike Westphal inspired by:
River Cottage Cookbook *
ISBN 978-0007164097

Instructions

  1. Melt the butter in a large pan over a low heat, add the wild garlic or onion and sweat until soft – do not allow it to colour. Add the stock and bring to the boil, then add the watercress, bring back to the boil and simmer for just a minute. Place in a blender with the cooked rice or rice cakes and process until smooth. Return the soup to the pan, reheat thoroughly without boiling, and season to taste with a few scrapes of nutmeg, salt and pepper.
  2. The perfect poached egg: poach the eggs one at a time. Break each egg into a cup, being careful not to break the yolk. Bring a small pan of water to the boil. When it is boiling rapidly, stir fast with a large spoon to create a vortex. Pour the egg into the centre of the vortex, place the lid on the pan and turn off the heat under it. Leave for exactly 2 minutes.
  3. Serve the soup in warmed bowls, with a drained poached egg in the centre of each one and a blob of cream next to it, topped with a sprinkling of chopped wild garlic leaves or chives. And, of course, your toast.

total time: 20 minutes
preparation time: 5 minutes
cooking/baking time: 5 minutes

 
 
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more recipes with wild garlic: (click)

Photo Credit: I ♥ Cooking Clubs
Eggs
 
 
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3 Gedanken zu „Watercress Soup with Poached Egg

  1. Frauke

    Die Bärlauchsuppe klingt sehr lecker, werde es nachmachen, Suppen und Brühen schmecken gut, es geht nur leichte Kost.
    hat sich schon soviel Bärlauch selbst vermehrt im Garten! Meine Zucht wird langsam mehr.
    Auch gut Besserung wünsche ich , der Virus wirft einen wirklich um.
    Danke für deinen Hinweis, ich komme ja auch in Eure Gegend hier im Norden
    Habe extra alle ausgeladen, um die Familie nicht noch anzustecken, bis sie dass verstanden!!
    liebe Grüße von Frauke

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