James Martin Recipe: Potato, Pea and Watercress Soup with soft boiled eggs

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This flavourful soup is top of our list for lunches...

Potato, Pea and Watercress Soup James Martin recipe
Saturday Kitchen host James Martin is making the most of the potato growing season by sharing some of his favourite spud recipes, including this simple soup finished off with a soft boiled egg.

Make this at the beginning of the week and keep the leftovers for lunches at the office...

Potato, Pea and Watercress Soup with soft boiled egg

Ingredients:

1 litre/1 pint 15fl oz vegetable stock
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
Salt

For the egg:
4 medium free-range eggs
30ml white wine vinegar
Salt and freshly ground black pepper

Pea shoots and or watercress leaves for garnish

Method:

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.

Go to www.manyfacesofpotatoes.co.uk to enter the competition to find the nation's best potato dish, judged by James Martin himself.

Will you be trying James' recipe?

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