How to make a Green Soup & Poached Egg.
Ingredients: Serves 4
150g potato, peeled
1 bunch spinach (or rapini, watercress, silverbeet leaves), leaves only washed well (reserve stems for another use)
zest of a lemon
1 spring green garlic, green tops only, finely chopped( reserve bulb for another use)
4 free range eggs
apple cider vinegar or a white wine vinegar
1 litre chicken or vegetable stock
2 tablespoons lemon juice
Slice the potato into very thin slices (use a mandolin if you have one).
Roughly chop the spinach, or other leafy greens.
Combine ½ teaspoon of sea salt with the lemon zest and a pinch of chopped green garlic top.
If you’re not sure how to poach eggs, follow these steps for a fail-safe result.
Bring a medium sized saucepan filled with water to the boil.
Add ½ teaspoon of vinegar.
Reduce the heat to a low simmer.
Break an egg (without breaking yolk) into a small ramekin.
Using a spoon, stir the boiling water in one direction, creating a whirlpool effect.
Holding the ramekin near the centre of whirlpool, gently tip and slide the egg into the water.
Cook for 2 minutes.
Using a slotted spoon, scoop out the egg and transfer to a bowl of cold water to halt the cooking.
Then transfer to a paper towel lined plate to drain.
Repeat the poaching steps with the remaining eggs.
Meanwhile, place the sliced potato, stock and ½ teaspoon salt into deep-sided wide pan over a high heat.
Bring to a boil and cook for 2 minutes or until the potato is tender.
Add the leaves and remaining chopped garlic tops, stirring until wilted then cook for a minute.
Transfer to a blender, or use a stick blender and puree until smooth.
Stir in the lemon juice.
Taste, adding more lemon juice or salt, if you’d like.
To serve, place an egg in the centre of a warmed soup bowl.
Pour the soup around the egg.
Sprinkle the lemon salt over the egg.
Using the tip of a sharp knife, slash the yolk open to spill into the soup.