Watercress Soup with Croutons and a Poached Egg

Preparation info
  • Serves


    • Difficulty


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.


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


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