Wild Garlic Soup With Poached Egg and Croutons |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Just what it says. Rich and filling. Ingredients:
50 g butter |
1 onion, thinly sliced |
1 potato, peeled and chopped into 1cm cubes |
250 g wild garlic |
1 1/8 liters chicken stock |
150 ml double cream |
4 eggs |
1 dash white wine vinegar |
1 tablespoon butter |
200 g smoked bacon, finely chopped |
1 stick french bread |
olive oil, to drizzle |
1 pinch cayenne pepper |
Directions:
1. For the soup: melt the butter in a large pan until foaming, then add the onion and gently fry for 3-4 minutes, or until softened byt not coloured. Add the chopped potato and cover with the chicken stock. Cover with a lid and simmer gently for 10-12 minutes, or until the potatoes are tender.
2. Add the wild garlic leaves and stir for about 30 seconds, until wilted. Using a stick blender, blend the soup until smooth and then pass through a fine sieve. To preserv the vibrant green colour of the soup, place the large chunks of ice into a bowl and pour over the soup. When chilled, strain the soup again, leaving behind the ice. Stir in the cream.
3. For the poached eggs: bring a deep pan of water to the boil, then add a splash of vinegar and reduce the heat until the water is barely simmering. Crack the eggs into the pan and gently poach for 3-4 minutes, or until the egg is cooked to your liking. Remove and drain on kitchen paper.
4. Preheat the oven to 140C/120C fan/gas 1.
5. For the bacon and croutons: melt the butter in a frying pan until foaming, add the bacon and fry for 4-5 minutes, or until golden-brown and crisp. Drain on kitchen paper.
6. Thinly slice the French stick and place onto a baking sheet. Drizzle with olive oil and sprinkle with cayenne pepper. Bake in the oven for 5-6 minutes, or until golden-brown and crisp.
7. To serve, place a poached egg into the centre of each bowl. Heat the soup through, then pour over the egg. Sprinkle over the crisp bacon bits and serve with the croutons.
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