Asparagus And Watercress Soup With A Poached Egg

1. 1

   Place the asparagus and 1 quart of water in a saucepan and bring to a boil. Season with salt, cover and simmer for 15 mins. Drain, reserving the cooking water, and cut the asparagus into chunks.

2. 2

   Return the asparagus to the pan with 2 1/4 cups of cooking water and the watercress. Cook for 2 mins. Season with salt and black pepper. Drain, reserving the cooking water.

3. 3

   In a separate saucepan, bring 1 quart of water to a boil. Season with salt and stir in the vinegar. Grease a ladle with oil. Crack the eggs one at a time into the ladle and slide into the water. Cook over a low heat for 4 mins. Remove and keep warm.

4. 4

   Melt the butter in a third saucepan, add the flour and cook, stirring, for 2 mins. Add the cream and asparagus water, bring to a boil and simmer for 5 mins. Season with salt, black pepper and a pinch of sugar. Add the watercress and asparagus pieces and warm through. Ladle into 4 bowls and top each with an egg.

* Per serving · 4 servings · Values may vary.

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