Watercress soup with a poached egg


Preparation method

  1. Bring the stock to a simmer in a pan, then stir in the watercress and simmer for 1-2 minutes, or until the watercress is wilted. Blend until smooth with a stick blender and keep warm.

  2. Bring a pan of water to the boil, then reduce to a gentle simmer and add the vinegar. Crack the egg into a bowl. Swirl the water with a wooden spoon to form a whirlpool, then pour the egg into the centre of the whirlpool. Poach for 2-3 minutes, or until the whites have just set, then remove with a slotted spoon and drain on kitchen paper.

  3. To serve, ladle the soup into a serving bowl and place the poached egg on top. Garnish with a sprinkling of grated cheddar.

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This recipe is from...

Ready Steady Cook bbc_two Ready Steady Cook

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