By Guest Chef, Richard Bainbridge.
This healthy hearty soup is a favourite of mine, especially enjoyed during the season where the mornings are crisp and the nights are drawing out.
Serves: 4 adults, as a starter
Preparation time: 15 minutes
Cooking time: 10 minutes
Difficulty: 2 out of 5
Ingredients
- 200g spring greens, roughly chopped and well washed
- 50g spinach, roughly chopped and well washed
- 80g ice water
- 400g chicken stock
- 10g garlic oil
- 4 hens eggs
- pinch of curry powder
- salt and pepper, for taste
- splash of vinegar
- 4tbsp rapeseed oil
Method
- Place a large pan of water onto a high heat and bring to the boil on your chosen hob
- Add a pinch of salt to the water and add the spring greens and spinach, cook until almost a mush
- Remove from the water and cover with ice
- Transfer all into a blender and blend until smooth
- Taste for seasoning and place to one side (will keep for up to 3 days)
- When ready to serve place on a low heat, do not boil as you will loose the fresh colour
- Once warm check for seasoning again
- Place a small pan on a high heat with a good splash of vinegar and bring to the boil
- Once boiling turn down the heat to allow the water to gently bubble
- Using a spoon, stir the water clockwise
- Crack your eggs and slowly add to middle of pan
- Cook for about 3-4 minutes until your eggs are just cooked
- Remove from water and allow to cool a little
Presentation
- To serve fill your bowls with the soup, add the warm egg to the middle and top with a good twist of white pepper
- Spoon a little good quality rapeseed oil (or olive oil) and serve with warm sour dough and hand churned butter
