Watercress soup with soft-boiled duck eggs
The peppery watercress is the star of the show in this vibrant green soup. Simply made with just a few ingredients, you can dress it up however you'd like, we've added a swirl of cream and soft-boiled duck eggs and served with toasted sourdough bread. All the ingredients required are available on our shop.
- Two bunches of watercress de-stalked and roughly chopped
- Three leeks - sliced into coin shapes
- Two medium potatoes - sliced around 2cm thick
- 50g of salted butter
- 1.5 pints of chicken or vegetable stock
- Eggs (we used duck eggs but any will do)
- Melt the butter and add all the veg bar the watercress, stir to coat with butter, cover with a lid and sweat for 20 minutes, stirring halfway through
- Add the stock, bring to simmering point for 10 mins and then add the watercress for another five mins until all the veg are tender.
- Meanwhile boil the eggs to your liking (we did ours on a rolling boil for six minutes) and then plunge into cold water to stop them cooking further, this also makes them easier to peel.
- Remove your soup from the heat, allow to cool a little, season to taste and then liquidise.
- Top with the eggs and swirl with cream.