Green Soup & Poached Egg

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

sea salt

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.

Serve immediately.

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