Wild Garlic Soup With Poached Egg And Croutons

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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 wine vinegar
• 1 tablespoon butter
• 200 g smoked bacon, finely chopped
• 1 stick french bread
• olive oil, to drizzle
• 1 pinch cayenne pepper

Recipe

• 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.