Potato, Pea and Watercress Soup with soft boiled egg

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Pea & Watercress Soup POST

If you weren’t one of the lucky winners of the many faces of potatoes competition, you should certainly try this recipe for potato, pea and watercress soup. Topped with a soft boiled egg this recipe is delicious as it is nutritious.

Serves 2

Cooking time: 20 mins 

What You’ll Need:

  • 1 litre/1 pint 15fl oz vegetable stock
  • Salt
  • 500g/1lb 2oz fresh or frozen peas (shelled weight)
  • 300g fresh watercress
  • 300g Potatoes
  • 100g flat leaf parsley
  • Salt and freshly ground black pepper
  • 20g butter
  • 1 chopped shallot
  • 150ml double cream  

For the egg

  • 4 medium free-range eggs
  • 30ml white wine vinegar
  • Salt and freshly ground black pepper
  • To garnish use pea shoots and or watercress leaves

What To Do:

  • First prepare the potatoes by peeling them and cutting into 1 cm dice. Place into a sauce a pan and cover with cold water and bring to the boil and cook for 4 to 5 minutes then drain and place to one side.
  • Next bring the water to the boil in a large pan and add a big pinch of salt bring to the boil and blanch and remove straight away the parsley and ¾ of the watercress and remove the excess water.
  • Sauté the shallots and garlic in the butter and add the peas and stock cook for 2-3 minutes, until the peas are just tender and bright green, then add the cream remove from the heat add the blanched parsley and watercress and blend well in a blender for 4 to 5 minutes to make it really smooth and set to one side.
  • While blending bring a large pot of water to the boil. Add the vinegar and a pinch of salt. Set a bowl of ice water alongside.
  • Carefully drop in the 4 eggs and boil in the water for exactly 5 1/2 minutes then remove from the pan using a slotted spoon and chill in the ice water.
  • Peel and slice the top off each egg to reveal the egg white and yolk contrast.
  • Place a pile of the cooked diced potato onto the middle of each soup plate and the cut egg in the centre on the top. Spoon the soup around the edge sprinkle the potatoes around with the watercress or pea shoots, drizzle with olive oil and serve.

 

Recipe from www.manyfacesofpotatoes.co.uk 

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