Meggyleves – Hungarian sour cherry soup
Sweet or savoury? It hardly matters — this traditional Hungarian summer soup is above all...
Wild Garlic Cream Soup with Poached Egg
Chef and cookery teacher Julian Kutos cooks a deliciously creamy wild garlic soup. Smooth and satisfying, it tastes especially good with a poached egg and crunchy croutons.
| Ingredients (4 servings) |
|---|
For the soup
| Ingredients (4 servings) | ||
|---|---|---|
| 200 | g | wild garlic leaves, roughly chopped |
| 3 | tablespoon(s) | butter |
| 1 | splash(es) | olive oil |
| 1 | shallot, finely chopped | |
| 800 | ml | chicken stock |
| 400 | g | floury potatoes, peeled and roughly chopped |
| 200 | ml | double cream |
| 1 | teaspoon(s) | Fleur de Sel |
| 1 | teaspoon(s) | black pepper |
| 4 | eggs, to serve | |
For the croutons
| Ingredients (4 servings) | ||
|---|---|---|
| 1/2 | loaf crusty brown bread, very thinly sliced | |
| 3 | tablespoon(s) | 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.
See step-by-step photographs of the recipe in the photo gallery
