Watercress Soup With Poached Egg

by Gordon Ramsay (with additions by me)

This would make a good light dish for brunch. Because it is a fairly substantial dish, it would make a good appetizer for a light meal.

• 1 bag of watercress (retain a few leaves for garnish)
• 1 medium potato, peeled and very thinly sliced
• 1 small clove of garlic mashed into a paste
• 1 tbsp butter
• 1 cup boiling water
• 2 oz prosciutto or bacon
• 2 poached eggs
• Salt & pepper

1. Put the watercress, potato and garlic in a saucepan with the water and butter. Simmer until thoroughly cooked.
2. When cooked, put in a blender and purée. Put through a fine sieve or tamis. Season with salt & pepper to taste. It should be fairly thick.
3. Either fry the bacon until firm but not crisp or use the prosciutto as is at room temperature or cooked till not quite crisp. Cut into julienne.
4. Poach the eggs until done to the soft to medium stage.
5. Pour the watercress soup into a warmed serving bowl and place an egg on top. Place a few shreds of the prosciutto or bacon on top of the egg and garnish with a few watercress leaves.

I tried this recipe and it was pretty good, but it needed something extra for texture and taste. I added the prosciutto/bacon slivers for texture and taste, and the garlic to punch up the flavour of the soup which was a bit bland. I would also try adding a watercress, parsley, or parsley/garlic tuile as a additional garnish instead of (or with) the watercress leaves (or could try a red pepper tuile for a contrasting colour and taste. This tuile could also be made with ajvar.). See my tuile recipes.