Recipe Tip: Wild Garlic Cream Soup with Poached Egg
Top Recipe for 4 Persons by Julian Kutos. All ingredients and tips for getting it right. Chef and cookery teacher Julian Kutos cooks a deliciously creamy wild garlic soup. Smooth and satisfying, it tastes especially good with a poached egg and crunchy croutons.
- 3 tablespoonbutter
- 1 splash(es)olive oil
- 1shallot, finely chopped
- 200 gwild garlic leaves, roughly chopped
- 400 gfloury potatoes, peeled and roughly chopped
- 800 mlchicken stock
- 200 mldouble cream
- 1 teaspoon(s)Fleur de Sel
- 1 teaspoon(s)black pepper
- 4eggs, to serve
- ½loaf crusty brown bread, very thinly sliced
- 3 tablespoonolive oil
Step 1For the croutons, preheat the oven to 220°C.
Step 2Brush the bread slices with the olive oil, put on a flat baking sheet and bake until crisp, about 10 minutes. Set aside.
Step 3For the soup, melt the butter and heat the olive oil in a large heavy-based pan. Add the shallots and cook, stirring, until translucent.
Step 4Add the wild garlic and cook, stirring, for a further 1–2 minutes, to wilt.
Step 5Add the potatoes and pour in the warm chicken stock. Bring to the boil then reduce the heat and simmer for about 15 minutes or until the potatoes are soft.
Step 6Use a hand blender to whizz the soup to a smooth consistency.
Step 7Stir in the cream and season with Fleur de Sel and pepper. Keep the soup warm.
Step 8For the poached eggs, fill a saucepan to a depth of 5cm with water. Bring to the boil.
Step 9When the water comes to the boil, swirl with a large spoon to create a whirlpool.
Step 10Crack each egg into a coffee cup. Gently drop each egg into the water and poach for 2–4 minutes depending on how you like your eggs cooked. Remove with a slotted spoon.
Step 11Serve the soup in warm shallow bowls with a poached on top and the croutons on the side. Enjoy immediately.