Michel Roux's Watercress Soup with Poached Egg
Comfort yourself with Michel Roux's hearty, nourishing Watercress Soup with Poached Egg. Taken from the show Roux Down the River, this recipe makes approx. 1.5 litres.
Featured In:
Ladle of Luxury: Sophisticated French Soup Recipes
Ingredients
Method
- Heat 1 tbsp olive oil in a saucepan over a medium heat. Add the onion and celery with a good pinch of salt and sweat for 5-10 minutes or until soft and translucent
- Add the diced potato and butter and water, bring to the boil then cover and simmer for 10-15 minutes or until the potatoes are tender.
- Reserve a few sprigs of watercress for garnishing then add the rest to the saucepan along with the lemon juice. Season and cook for another minute or two, then pour the soup into a blender and blitz until smooth. Pass the soup through a sieve and set aside to reheat later. Let down with a bit of extra water if the soup is too thick – it should be nice and pourable.
- Bring a salted pan of water to the boil, then lower to a very gentle simmer. Poach the eggs for 3 minutes for a runny yolk, or longer for a firmer finish. Once each egg is poached, lift it out and keep it in warm water ready for plating up.
- When ready to serve, gently reheat the soup then divide it between 4 bowl and top with a poached egg. Garnish with a bit of sea salt and some fresh watercress.
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Overall Rating:
4.00
(20)
