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  1. Step 1

    • Lay the bacon out on to an oven tray, cover with parchment paper and place another tray on top.
    • Place in to the oven and bake for 20 minutes @ 170C until crispy.
    • Poach the eggs. then refresh in ice water.
  2. Step 1

    • Place the poached egg in to boiling water for 30 seconds.
    • Remove the soup from the heat and pour in to serving bowls.
    • Garnish withthe warmpoached egg, crispy bacon and the pea shoots.
  3. Step 1

    • Pour the water in to a saucepan and bring to the boil.
    • Whisk in the KNORR Classic Cream of Vegetable soup then reduce the heat and simmer for3 minutes.
    • Add in the watercress then blend until smooth.
    • Return to the heat and simmer.
  4. Step 1

    For the garnish::
  5. Step 1

    For the soup:
  6. Step 1

    To serve:
  7. Step 1

    • Lay the bacon out on to an oven tray, cover with parchment paper and place another tray on top.
    • Place in to the oven and bake for 20 minutes @ 170C until crispy.
    • Poach the eggs. then refresh in ice water.
  8. Step 1

    • Place the poached egg in to boiling water for 30 seconds.
    • Remove the soup from the heat and pour in to serving bowls.
    • Garnish withthe warmpoached egg, crispy bacon and the pea shoots.
  9. Step 1

    • Pour the water in to a saucepan and bring to the boil.
    • Whisk in the KNORR Classic Cream of Vegetable soup then reduce the heat and simmer for3 minutes.
    • Add in the watercress then blend until smooth.
    • Return to the heat and simmer.
  10. Step 1

    For the garnish::
  11. Step 1

    For the soup:
  12. Step 1

    To serve:
  13. Step 1

    • Lay the bacon out on to an oven tray, cover with parchment paper and place another tray on top.
    • Place in to the oven and bake for 20 minutes @ 170C until crispy.
    • Poach the eggs. then refresh in ice water.
  14. Step 1

    • Place the poached egg in to boiling water for 30 seconds.
    • Remove the soup from the heat and pour in to serving bowls.
    • Garnish withthe warmpoached egg, crispy bacon and the pea shoots.
  15. Step 1

    • Pour the water in to a saucepan and bring to the boil.
    • Whisk in the KNORR Classic Cream of Vegetable soup then reduce the heat and simmer for3 minutes.
    • Add in the watercress then blend until smooth.
    • Return to the heat and simmer.
  16. Step 1

    For the garnish::
  17. Step 1

    For the soup:
  18. Step 1

    To serve:
  19. Step 1

    • Lay the bacon out on to an oven tray, cover with parchment paper and place another tray on top.
    • Place in to the oven and bake for 20 minutes @ 170C until crispy.
    • Poach the eggs. then refresh in ice water.
  20. Step 1

    • Place the poached egg in to boiling water for 30 seconds.
    • Remove the soup from the heat and pour in to serving bowls.
    • Garnish withthe warmpoached egg, crispy bacon and the pea shoots.
  21. Step 1

    • Pour the water in to a saucepan and bring to the boil.
    • Whisk in the KNORR Classic Cream of Vegetable soup then reduce the heat and simmer for3 minutes.
    • Add in the watercress then blend until smooth.
    • Return to the heat and simmer.
  22. Step 1

    For the garnish::
  23. Step 1

    For the soup:
  24. Step 1

    To serve:
  25. Step 1

    • Lay the bacon out on to an oven tray, cover with parchment paper and place another tray on top.
    • Place in to the oven and bake for 20 minutes @ 170C until crispy.
    • Poach the eggs. then refresh in ice water.
  26. Step 1

    • Place the poached egg in to boiling water for 30 seconds.
    • Remove the soup from the heat and pour in to serving bowls.
    • Garnish withthe warmpoached egg, crispy bacon and the pea shoots.
  27. Step 1

    • Pour the water in to a saucepan and bring to the boil.
    • Whisk in the KNORR Classic Cream of Vegetable soup then reduce the heat and simmer for3 minutes.
    • Add in the watercress then blend until smooth.
    • Return to the heat and simmer.
  28. Step 1

    For the garnish::
  29. Step 1

    For the soup:
  30. Step 1

    To serve:
  31. Step 1

    • Lay the bacon out on to an oven tray, cover with parchment paper and place another tray on top.
    • Place in to the oven and bake for 20 minutes @ 170C until crispy.
    • Poach the eggs. then refresh in ice water.
  32. Step 1

    • Place the poached egg in to boiling water for 30 seconds.
    • Remove the soup from the heat and pour in to serving bowls.
    • Garnish withthe warmpoached egg, crispy bacon and the pea shoots.
  33. Step 1

    • Pour the water in to a saucepan and bring to the boil.
    • Whisk in the KNORR Classic Cream of Vegetable soup then reduce the heat and simmer for3 minutes.
    • Add in the watercress then blend until smooth.
    • Return to the heat and simmer.
  34. Step 1

    For the garnish::
  35. Step 1

    For the soup:
  36. Step 1

    To serve: