Cream of Watercress Soup with Poached Egg and Horseradish Cream

A creamy soup served with a poached egg.


  • 4 eggs (for poaching)
  • 2 onions (sliced)
  • 4 potatoes (peeled & diced)
  • 2 cloves garlic (crushed)
  • 100 g butter
  • 200 g fresh watercress
  • 1 l chicken stock
  • 200 ml cream
  • 1 tsp freshly grated horseradish
  • 2 tblsp whipped cream


  1. For the Poached Eggs:
  2. Bring a large saucepan of salted water to simmering point.
  3. Gently break the eggs into the saucepan, one at a time.
  4. Cook for 1 minute, then take the saucepan off the heat.
  5. Allow the eggs to sit in the water for 6 minutes. This gives a translucent egg with a soft, creamy yolk.
  6. Remove the eggs with a slotted spoon.
  7. For the Horseradish Cream:
  8. Mix both the cream and grated horseradish together.
  9. For the Soup:
  10. Slowly sweat the onion, potato and garlic in the butter for 10 minutes.
  11. Add the watercress and chicken stock.
  12. Bring to the boil and simmer for 20 minutes.
  13. Liquidise and add the cream.
  14. Serve with poached egg and dressing.


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