Michel Roux’ Watercress Soup With Poached Eggs and Black Pudding
Elevate Your Starter Game: Michel Roux’s Vibrant Watercress Soup
Looking for a sophisticated yet surprisingly simple starter to impress your guests? Look no further than Michel Roux’s Watercress Soup. This isn’t just any soup; it’s a burst of fresh, peppery flavour balanced with creamy textures and a touch of luxury. This recipe, honed by culinary legend Michel Roux, delivers a restaurant-quality experience in your own kitchen.
Watercress, often overlooked, is a nutritional powerhouse packed with vitamins and a distinctive peppery bite. Combined with the richness of the stock and the subtle sweetness of shallots, this soup is a true celebration of flavour. The addition of black pudding and a perfectly poached egg takes it to another level, adding a delightful savoury contrast and a beautiful visual appeal.
What makes this recipe special?
- Freshness: Watercress is the star, delivering a vibrant, clean taste.
- Balance: The peppery watercress is beautifully balanced by the creamy potato and rich stock.
- Texture: The smooth soup is complemented by the crispy black pudding and runny yolk of the poached egg.
- Elegance: This soup is visually stunning and perfect for a special occasion.
Tips for Success:
- Watercress Quality: Choose vibrant, fresh watercress for the best flavour.
- Stock Matters: Using a good quality chicken or vegetable stock is crucial for a flavourful soup.
- Poaching Perfection: Don’t be intimidated by poaching eggs! A little practice and a swirl of vinegar will help you achieve perfectly runny yolks.
- Cooling Quickly: If making ahead, quickly cooling the soup preserves its beautiful bright green colour.
Frequently Asked Questions:
- Can I use a different type of stock? Absolutely! Vegetable stock works beautifully for a vegetarian version. Fish stock could also be interesting.
- Can I make this soup vegan? Yes! Substitute the chicken stock with vegetable stock and omit the egg and black pudding.
- Can I prepare this soup in advance? Yes, you can make the soup a day ahead. Cool it quickly and store it in the refrigerator. Add the watercress just before blending to retain its freshness.
- What if I don’t have wild garlic? Chives are a perfect substitute for wild garlic, offering a similar delicate onion flavour.
- Is black pudding essential? While it adds a wonderful flavour and texture, you can omit it if you prefer. Crispy fried onions could provide a similar crunch.
This Michel Roux’s Watercress Soup is more than just a starter; it’s an experience. It’s a testament to the power of fresh ingredients and simple techniques. So, gather your ingredients, embrace the process, and prepare to impress!
Michel Roux's Watercress Soup
Ingredients
- 50 g butter
- 2 tbsp olive oil
- 2 shallots thinly sliced
- 300 g floury potato cut into small chunks
- 1 litre white chicken stock or vegetable stock
- 400 g watercress
- 2 tbsp wild garlic chopped (or use chives)
- 200 g black pudding sliced
- 1 tbsp vinegar
- 4 free-range eggs
- 4 wild garlic flowers for garnish (optional)
- to taste salt
- to taste black pepper
Instructions
- Melt the butter in a saucepan with a little splash of olive oil. Add the shallots, season with salt and sauté until soft.
- Add the potato and stock, then continue to cook for about 15 minutes until the potato is soft. Add the watercress and wild garlic or chives and cook for 2 minutes, then transfer to a blender until smooth.
- If preparing in advance, cool the soup quickly by pouring it into a bowl set over a bowl of iced water to retain its bright green colour.
- Heat 2 tablespoons of oil in a frying pan, add the black pudding and fry for 4-6 minutes until golden brown. Drain on kitchen paper.
- Bring a pan of water to the boil and add the vinegar. Crack the eggs into separate bowls. Swirl the water with a spoon, gently add the eggs and poach for 4 – 5 minutes or until cooked but with soft yolks. Carefully remove the eggs with a slotted spoon and drain on kitchen paper.
- To serve, place black pudding in bowls, top with poached egg and pour over the watercress soup. Garnish with wild garlic flowers (optional).
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