Watercress soup with poached eggs

by Hayden Groves

A simple summer soup from regular demo chef Hayden Groves


1 tbsp olive oil
20g butter
300g maris piper potatoes, peeled and finely sliced
1 Spanish onion, finely sliced
2 garlic cloves, finely sliced
650ml white chicken or vegetable stock
3 bunches of watercress, washed
4 very fresh hens’ eggs
White wine vinegar


In a large saucepan with a lid, heat the olive oil and butter then cook the potatoes, onion and garlic until the onions are translucent, but without colouring. Add the stock and simmer for 5 mins or until the potatoes are soft. Chop and add the watercress and simmer for a further 3 mins.

Using a hand blender or a liquidiser, blend the soup until very smooth. Season to taste. Poach the eggs in simmering water with a good glug of white wine vinegar for 3 mins.

To finish, ladle the hot soup into 4 soup plates, add a poached egg to each and serve.

Recipe: Hayden Groves