Watercress Soup with Croutons and a Poached Egg

Name: Watercress Soup with Croutons and a Poached Egg
Yield: Serves Six
Cuisine: United Kingdom
Ingredients: 300 g (10½ oz) large maincrop potatoes, peeled and cut into very fine dice; 3 slices of white bread, crusts removed, cut into neat cubes of less than 1cm (½in); wine vinegar, for cooking the eggs; 100 g (3½ oz) butter; 6 eggs; salt; 4–6 bunches of watercress

Preparation info

Serves
Six

Difficulty
Medium

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

If making the soup ahead of time, the eggs can be plunged into iced water as soon as they are cooked and reheated in boiling salted water at the last moment.

Ingredients

300 g (10½ oz) large maincrop potatoes, peeled and cut into very fine dice
4–6 bunches of

Europe
United Kingdom
England
Soup
Vegetarian
July

Method

Rinse the potatoes in cold water and then put them in a saucepan containing 1.5 litres (2 ½ pints) cold water. Bring the water to a simmer, add a generous pinch of salt and simmer for 5 minutes, or until t