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For the Watercress Soup:

  • Duck Egg 10.0 pc
  • Streaky bacon 200.0 g

For the Duck eggs and Bacon

  • Pea Shoots 100.0 g
  1. For the Watercress Soup:

    • 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.
  2. For the Duck eggs and Bacon

    • 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.
  3. For service:

    • Place the poached egg in to boiling water for 30 seconds.
    • Remove the soup from the heat and pour in to serving bowls.
    • Garnish with the warm poached egg, crispy bacon and the pea shoots.