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


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

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