Recipe Tip: Wild Garlic Cream Soup with Poached Egg

Instructions

1. Step 1

   For the croutons, preheat the oven to 220°C.

2. Step 2

   Brush the bread slices with the olive oil, put on a flat baking sheet and bake until crisp, about 10 minutes. Set aside.

3. Step 3

   For the soup, melt the butter and heat the olive oil in a large heavy-based pan. Add the shallots and cook, stirring, until translucent.

4. Step 4

   Add the wild garlic and cook, stirring, for a further 1–2 minutes, to wilt.

5. Step 5

   Add 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.

6. Step 6

   Use a hand blender to whizz the soup to a smooth consistency.

7. Step 7

   Stir in the cream and season with Fleur de Sel and pepper. Keep the soup warm.

8. Step 8

   For the poached eggs, fill a saucepan to a depth of 5cm with water. Bring to the boil.

9. Step 9

   When the water comes to the boil, swirl with a large spoon to create a whirlpool.

10. Step 10

    Crack 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.

11. Step 11

    Serve the soup in warm shallow bowls with a poached on top and the croutons on the side. Enjoy immediately.