Watercress vichyssoise with poached egg and bacon

• Wash the watercress thoroughly and chop roughly. Heat a little butter or oil in a large pan. Add the chopped onion and garlic and fry over a medium heat until translucent.
• Add the potato cubes and sauté for a further 5 minutes.
• Add the vegetable stock and cook until soft. Add the chopped watercress and simmer for a further 2 to 3 minutes. Remove the soup from the heat and puree with a blender until smooth.
• Stir in the whipped cream and season the soup to taste with salt and pepper.
• For the poached eggs, bring the water to boil. Reduce the heat so that the water is only simmering gently. Add the vinegar.
• Slide a fresh egg into a cup or small bowl, this will make it easier to add the egg to the water.
• Use a spoon to create a small swirl in the water, this will help the egg white to wrap around the yolk. Now carefully slide the egg from the cup into the simmering water.
• Poach the egg for about 3 to 4 minutes. It is best to remove the poached egg from the water with a slotted spoon and carefully dab with a kitchen towel to remove any excess water. Working in batches, keep the eggs in cold water and bring back up to temperature in hot salted water for about 2 minutes before serving.
• Fry the bacon until crispy and drain on kitchen paper.
• To serve, pour the soup into plates and garnish with freshly plucked watercress, poached egg, a few drops of olive oil and the bacon.

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