-
1
For the soup: melt the butter in a large pan until foaming, then add the onion and gently fry for 3-4 minutes, or until softened byt not coloured.
-
2
Add the chopped potato and cover with the chicken stock.
-
3
Cover with a lid and simmer gently for 10-12 minutes, or until the potatoes are tender.
-
4
Add the wild garlic leaves and stir for about 30 seconds, until wilted.
-
5
Using a stick blender, blend the soup until smooth and then pass through a fine sieve.
-
6
To preserv the vibrant green colour of the soup, place the large chunks of ice into a bowl and pour over the soup.
-
7
When chilled, strain the soup again, leaving behind the ice.
-
8
Stir in the cream.
-
9
For the poached eggs: bring a deep pan of water to the boil, then add a splash of vinegar and reduce the heat until the water is barely simmering.
-
10
Crack the eggs into the pan and gently poach for 3-4 minutes, or until the egg is cooked to your liking.
-
11
Remove and drain on kitchen paper.
-
12
Preheat the oven to 140C/120C fan/gas 1.
-
13
For the bacon and croutons: melt the butter in a frying pan until foaming, add the bacon and fry for 4-5 minutes, or until golden-brown and crisp.
-
14
Drain on kitchen paper.
-
15
Thinly slice the French stick and place onto a baking sheet.
-
16
Drizzle with olive oil and sprinkle with cayenne pepper.
-
17
Bake in the oven for 5-6 minutes, or until golden-brown and crisp.
-
18
To serve, place a poached egg into the centre of each bowl.
-
19
Heat the soup through, then pour over the egg.
-
20
Sprinkle over the crisp bacon bits and serve with the croutons.
