Wild Garlic Cream Soup with Poached Egg

Wild Garlic Cream Soup with Poached Egg

© Julian Kutos

Wild Garlic Cream Soup with Poached Egg

Wild Garlic Cream Soup with Poached Egg

© Julian Kutos

For the soup

Ingredients (Serves 4)

3
tablespoon
butter
1
splash
olive oil
1
shallot, finely chopped
200
g
wild garlic leaves, roughly chopped
400
g
floury potatoes, peeled and roughly chopped
800
ml
chicken stock
200
ml
double cream
1
teaspoon
Fleur de Sel
1
teaspoon
black pepper
4
eggs, to serve

For the croutons

Ingredients (Serves 4)

1/2
loaf crusty brown bread, very thinly sliced
3
tablespoon
olive oil

Preparation:

  • For the croutons, preheat the oven to 220°C. 
  • Brush the bread slices with the olive oil, put on a flat baking sheet and bake until crisp, about 10 minutes. Set aside.
  • 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.
  • Add the wild garlic and cook, stirring, for a further 1–2 minutes, to wilt.
  • 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.
  • Use a hand blender to whizz the soup to a smooth consistency.
  • Stir in the cream and season with Fleur de Sel and pepper. Keep the soup warm. 
  • For the poached eggs, fill a saucepan to a depth of 5cm with water. Bring to the boil.
  • When the water comes to the boil, swirl with a large spoon to create a whirlpool.
  • 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.
  • Serve the soup in warm shallow bowls with a poached on top and the croutons on the side. Enjoy immediately.