Serves: 4 | Preparation Time: 20 min
- 2 Tablespoon (Metric) olive oil
- 150 Gram well washed watercress
- 200 Gram peeled desiree potatoes
- 25 Gram lescure butter
- 1 Litre boiling water (more or less depending on your preferred consistency)
- 2 Unit free range eggs
- 1 Tablespoon (Metric) white wine vinegar
- Olive oil to drizzle
- Ground black pepper, to taste
- Sea salt (murray river), to taste
Wilt the watercress in a pan with a little olive oil. Finely slice the potatoes and mix in with the watercress. Allow to soften. Add the butter for shine and flavour. We don't want the colour here because it will taint the vivid green we'll get from the watercress.
Season a small pan of boiling water with a little salt and pour over the watercress and potatoes. Bring back up to a rolling boil. Ladle the mixture into a blender and blitz until smooth.
Boil the water for your eggs and using a fork, or whisk, spin the water until you create a mini-whirlpool. Add the vinegar to help prevent the egg whites dispersing. Drop your egg right in the middle of the spinning water and it will produce a nice round poached egg which looks almost like a ball of mozzarella. This protects the yolk. Poach for 2 to 3 minutes and then you can lift the eggs out of the water to feel them and see if they are cooked. They should feel soft if you gently squeeze them.
To serve: place a poached egg in each warmed bowl and pour the soup around. Garnish with a fresh whole watercress leaf. Drizzle with olive oil.
Note: Try our organic olive oil in this recipe.