RECIPE
SERVES 4
Michel Roux
FOR THE SOUP :
• 50g butter
• Olive oil
• 2 shallots , thinly sliced
• 300g floury potatoes , cut into small chunks
• 1 litre white chicken stock or vegetable stock
• 400g watercress
• 2 tbsp chopped wild garlic or chives
TO SERVE :
• 2 tbsp olive oil , plus a drizzle
• 200g black pudding , sliced
• 1 tbsp vinegar
• 4 eggs
• 4 wild garlic flowers ( when in season )
AS SEEN ON
Big Kitchen
Watercress Soup with Poached Eggs & Black Pudding
This soup was on the original Gavroche menu back in 1967 and is still much loved by my family . Watercress has a lovely peppery flavour , and the addition of a poached egg and black pudding makes for a really satisfying meal .
1 Melt the butter in a saucepan with a splash of olive oil over medium heat . Add the sliced shallots , season with salt , and sauté until soft . 2 Add the potato chunks and stock to the pan . Continue to cook for about 15 minutes , or until the potatoes are soft . Then , add the watercress and wild garlic or chives , and cook for 2 more minutes . Transfer to a blender and blend until smooth . 3 The soup will have a beautiful bright green colour . If you ’ re preparing it in advance , pour the soup into a bowl set over a bowl of iced water to cool it quickly and help retain its fresh green colour . 4 When you ’ re almost ready to eat , heat 2 tablespoons of olive oil in a frying pan over medium heat . Add the black pudding slices and fry for 4-6 minutes , until golden brown . Drain on kitchen paper and set aside . 5 Bring a pan of water to a gentle boil and add the vinegar . This helps to shape the egg whites . Crack each egg into separate small bowls . Swirl the water with a spoon to create a gentle whirlpool , then carefully add the eggs . Poach for 4-5 minutes , or until the whites are set but the yolks are still soft . Remove the eggs with a slotted spoon and drain on kitchen paper . 6 Place some black pudding at the bottom of each serving bowl and top with a poached egg . Reheat the soup , if necessary , then pour it around the black pudding and egg . Drizzle with a little olive oil and garnish with wild garlic flowers , if using .
Recipe Credit : Michel Roux at Home , published by Seven Dials Image Credit : Cristian Barnett
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