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Parsley and asparagus soup with poached egg and pork scratchings

This recipe takes the classic poached eggs with asparagus, and adds big parsley flavours and a scattering of bacon.

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For the soup

For the garnish

  • 115g/4oz pork rind, patted dry and cut into small pieces
  • 115g/4oz streaky bacon, cut into small lardons
  • 1 tbsp white wine vinegar
  • 4 free-range eggs
  • 2 tbsp parsley cress
  • 2 tbsp watercress cress