You're about to discover a dish that's both timeless and trendy: Watercress Soup with Lardons and Poached Eggs. This elegant combination has roots stretching back to ancient Greece, yet it's perfectly at home on modern tables. As you explore this recipe, you'll find it's more than just a soup—it's a harmonious blend of flavors and textures that can elevate any meal. From the peppery bite of watercress to the smoky crunch of lardons and the silky richness of poached eggs, each element plays a crucial role. But there's more to this dish than meets the eye…
Key Takeaways
- Watercress soup combines fresh watercress, chicken broth, crispy lardons, and poached eggs for a balanced, flavorful dish.
- The soup is prepared by simmering watercress in broth, blending until smooth, and topping with lardons and poached eggs.
- Lardons add a smoky depth to the soup, while poached eggs contribute creaminess and richness.
- The dish can be served as a light lunch or sophisticated starter, with emphasis on attractive presentation.
- Optional ingredients like cream or crème fraîche can be added for a thicker texture and richer flavor.
History
For centuries, watercress soup has been a staple in many cuisines around the world.
You'll find that its origins can be traced back to ancient Greece and Rome, where it was prized for its medicinal properties. In fact, Hippocrates, the father of modern medicine, is said to have built his first hospital near a stream to ensure a steady supply of watercress for his patients.
As you explore the history of watercress soup, you'll discover that it gained popularity in England during the 19th century. It became a fashionable dish among the upper classes, often served as a first course at formal dinners.
The Victorians believed watercress had cleansing properties and consumed it regularly to maintain good health.
In France, watercress soup has long been considered a classic dish, with regional variations appearing throughout the country.
The addition of lardons and poached eggs to watercress soup is a more recent development, combining traditional elements with modern culinary techniques.
This evolution reflects the ongoing refinement of this beloved dish, which continues to be enjoyed by food enthusiasts worldwide.
Recipe
Watercress soup with lardons and poached eggs is a delightful combination of peppery greens, savory bacon, and rich, runny eggs. This elegant dish strikes a perfect balance between healthful and indulgent, making it an ideal choice for a light lunch or a sophisticated starter.
With just five ingredients, this recipe showcases the beauty of simplicity in cooking. The watercress provides a bright, fresh flavor and vibrant color, while the lardons add a smoky depth and satisfying crunch. The poached eggs contribute a luxurious creaminess that ties the whole dish together.
- 4 cups (1 liter) chicken broth
- 2 bunches watercress, roughly chopped
- 4 oz (115g) lardons or diced bacon
- 4 large eggs
- Salt to taste
In a large pot, bring the chicken broth to a boil. Add the watercress and simmer for 3-4 minutes until wilted.
While the soup is simmering, cook the lardons in a separate pan until crispy. Use a blender to puree the watercress and broth until smooth.
Return the soup to the pot and keep warm. Poach the eggs in simmering water for about 3 minutes.
To serve, ladle the soup into bowls, top with crispy lardons and a poached egg, and season with salt to taste.
For best results, use fresh watercress and high-quality chicken broth to ensure a flavorful soup. When poaching the eggs, add a splash of vinegar to the water to help the egg whites hold their shape.
If you prefer a thicker soup, you can add a small amount of cream or crème fraîche to the pureed watercress. For a vegetarian version, omit the lardons and use vegetable broth instead of chicken broth.
Cooking Steps
To prepare this flavorful watercress soup, you'll need to gather your ingredients and equipment before starting the cooking process.
Begin by simmering the watercress in chicken broth while simultaneously cooking the lardons until crispy in a separate pan.
Once the watercress is wilted, blend the soup until smooth, and then poach the eggs in water to top off your creation.
Step 1. Prepare Ingredients and Equipment
Before diving into the cooking process, gather all your ingredients and necessary equipment.
You'll need 4 cups of chicken broth, 2 bunches of watercress, 4 ounces of lardons or diced bacon, 4 large eggs, and salt.
Make sure you've got a large pot for the soup, a separate pan for cooking the lardons, and a blender for pureeing the watercress.
Clean and roughly chop the watercress, discarding any tough stems. If you're using bacon instead of lardons, dice it into small pieces. For the eggs, you'll want a shallow pan for poaching.
Don't forget to have a slotted spoon on hand to remove the poached eggs from the water.
Set out four serving bowls for the finished soup. If you plan to add any optional ingredients like cream or crè me fra iche, have those ready as well.
A ladle will be useful for serving the soup, and you might want to have a pepper mill nearby for those who prefer a bit more spice.
With everything prepared, you're now ready to start cooking your watercress soup with lardons and poached eggs.
[DIRECTIONS]:
Step 2. Simmer Watercress in Broth
Begin by bringing the chicken broth to a boil in a large pot over high heat. Once it's bubbling vigorously, reduce the heat to medium-low to maintain a gentle simmer. You'll want to keep the broth at this temperature throughout the cooking process.
Next, add your roughly chopped watercress to the simmering broth. Don't worry if it seems like a lot; it'll wilt down considerably as it cooks. Gently stir the watercress into the broth, ensuring all the leaves are submerged.
Let it simmer for 3-4 minutes, or until the watercress has wilted and turned a vibrant green color.
As the watercress cooks, you'll notice its peppery aroma filling your kitchen. This brief cooking time is crucial, as it softens the watercress just enough to blend smoothly while preserving its fresh flavor and nutritional benefits.
Keep an eye on the pot, stirring occasionally to ensure even cooking. Once the watercress is wilted and tender, you're ready to move on to the next step in creating your delicious watercress soup.
Step 3. Cook Lardons Until Crispy
While the watercress simmers, turn your attention to preparing the lardons. In a separate skillet, place the lardons or diced bacon over medium heat.
Allow them to cook slowly, stirring occasionally to ensure even browning. As the fat renders out, you'll notice the lardons becoming crispy and golden.
This process usually takes about 5-7 minutes, but keep a close eye on them to prevent burning. The goal is to achieve a perfect balance of crispiness and chewiness.
You'll know they're ready when they've turned a deep golden-brown color and have a satisfying crunch when you bite into one.
Once they're crispy, remove the lardons from the skillet using a slotted spoon and place them on a paper towel-lined plate. This will help absorb any excess grease, ensuring your lardons are crispy rather than greasy.
Don't discard the rendered fat in the skillet; it's full of flavor and can be used to sauté vegetables or added to other dishes for a smoky, savory boost.
Step 4. Blend Soup Until Smooth
After the watercress has simmered and wilted, it's time to transform the mixture into a smooth, velvety soup. Carefully transfer the hot broth and watercress to a blender, working in batches if necessary to avoid overfilling. Secure the lid tightly, remembering to remove the center cap and cover it with a clean kitchen towel to allow steam to escape.
Begin blending on low speed, gradually increasing to high, and process until the soup reaches a silky consistency.
If you're using an immersion blender, you can blend the soup directly in the pot. Simply submerge the blender head and pulse, moving it around to ensure all the watercress is pureed.
Blend until you achieve the desired smoothness, which typically takes about 1-2 minutes. Be cautious of splashing hot liquid, and keep the blender head submerged to prevent splatters.
Once blended, taste the soup and adjust the seasoning if needed. If you prefer a thinner consistency, you can add a little more broth or water.
Return the soup to the pot and keep it warm while you prepare the poached eggs.
Step 5. Poach Eggs in Water
With the soup blended and warming, it's time to poach the eggs. Fill a medium-sized saucepan with water and bring it to a gentle simmer. You'll want to see small bubbles forming at the bottom of the pan, but not breaking the surface.
Add a splash of vinegar to the water, which will help the egg whites coagulate more quickly.
Crack each egg into a small bowl or ramekin. This step allows you to check for any shell fragments and makes it easier to slide the egg into the water.
Gently lower the edge of the bowl into the simmering water and tip the egg in. You can poach multiple eggs at once, but don't overcrowd the pan. Let the eggs cook for about 3 minutes, or until the whites are set but the yolks are still runny.
Using a slotted spoon, carefully remove the poached eggs from the water and place them on a paper towel to drain excess water.
You're now ready to assemble your watercress soup with these perfectly poached eggs as the crowning touch.
Final Thoughts
This watercress soup recipe offers a delightful balance of flavors and textures. You'll find that the peppery watercress, smoky lardons, and creamy poached eggs create a harmonious blend that's both satisfying and sophisticated.
As you prepare this dish, remember that fresh ingredients are key to achieving the best results. Don't shy away from adjusting the seasoning to suit your taste preferences, as the right amount of salt can truly elevate the flavors.
If you're looking to experiment, consider adding a splash of cream or crème fraîche for a richer consistency. For a vegetarian version, simply omit the lardons and swap the chicken broth for vegetable stock. You'll still enjoy a vibrant, flavorful soup that's sure to impress.
When serving, take care to present the soup attractively, with the poached egg nestled in the center and lardons scattered around. This visual appeal will enhance the dining experience.
Whether you're serving it as a light lunch or an elegant starter, this watercress soup is bound to become a favorite in your culinary repertoire.
