Wild Garlic Soup With Poached Egg and Croutons

Name: Wild Garlic Soup With Poached Egg and Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 g butter; 1 onion, thinly sliced; 1 potato, peeled and chopped into 1cm cubes; 250 g wild garlic; 1 18 liters chicken stock; 150 ml double cream; 4 eggs; 1 dash white wine vinegar; 1 tablespoon butter; 200 g smoked bacon, finely chopped; 1 stick French bread; olive oil, to drizzle; 1 pinch cayenne pepper

Servings: persons

50 g butter
1 onion, thinly sliced
1 potato, peeled and chopped into 1cm cubes
250 g wild garlic
1 18 liters chicken stock
150 ml double cream
4 eggs
1 dash white wine vinegar
1 tablespoon butter
200 g smoked bacon, finely chopped
1 stick French bread
olive oil, to drizzle
1 pinch cayenne pepper

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.

833

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 50 g butter, 1 onion, thinly sliced, 1 potato, peeled and chopped into 1cm cubes, 250 g wild garlic, and more.

Yes, Wild Garlic Soup With Poached Egg and Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!