Watercress soup with mackerel and soft-boiled egg

Ingredients:

• 300g watercress leaves
• 1 small onion, chopped
• 1 garlic clove, minced
• 500ml vegetable or chicken stock
• 150ml heavy cream
• 2 mackerel fillets
• 2 eggs
• 1 tbsp. white vinegar
• 2 tsp. butter
• Salt and pepper to taste

Directions:

1. In a large pot over medium heat, melt the butter and sauté the onion and garlic until softened.
2. Add the watercress to the pot and stir for a few minutes until it has wilted.
3. Add the stock and bring to boil. Reduce the heat and allow to simmer uncovered for 10 minutes.
4. Remove the pot from heat and using a blender or immersion blender, blitz the soup until it is smooth.
5. Return the soup to the stove on low heat, add heavy cream and season with salt and pepper.
6. Mix the white vinegar with water in a pan. Bring to a boil, then reduce the heat to a simmer and add carefully the eggs. Simmer for 6 minutes for runny yolks, or longer for set yolks. Remove from the heat and allow to cool for a minute before gently peeling the eggs.
7. Lay the mackerel fillets onto a foil-lined baking tray and sprinkle salt and pepper over them. Place the tray under the grill and cook for 2-3 minutes per side, or until the mackerel is cooked through and browned.
8. Divide the soup into 2 bowls and place a mackerel fillet and a boiled egg in each.
9. Serve hot.

Verdict: This soup is a healthy and satisfying meal with an epicurean twist. The creamy richness of the soup balances the smoked fish and a soft-boiled egg is an elegant accompaniment. This dish is a cozy and flavorful way to warm up in winter.