Asparagus And Watercress Soup With A Poached Egg - cooking recipe

Ingredients

1 3/4 lbs asparagus, tough ends snapped off
1 bunch watercress, stems removed
5 tbsp white wine vinegar
4 None eggs
3 tbsp butter
3 tbsp all purpose flour
3/4 cup heavy cream

Preparation

Place the asparagus and 1 quart of water in a saucepan and bring to a boil. Season with salt, cover and simmer for 15 mins. Drain, reserving the cooking water, and cut the asparagus into chunks.
Return the asparagus to the pan with 2 1/4 cups of cooking water and the watercress. Cook for 2 mins. Season with salt and black pepper. Drain, reserving the cooking water.
In a separate saucepan, bring 1 quart of water to a boil. Season with salt and stir in the vinegar. Grease a ladle with oil. Crack the eggs one at a time into the ladle and slide into the water. Cook over a low heat for 4 mins. Remove and keep warm.
Melt the butter in a third saucepan, add the flour and cook, stirring, for 2 mins. Add the cream and asparagus water, bring to a boil and simmer for 5 mins. Season with salt, black pepper and a pinch of sugar. Add the watercress and asparagus pieces and warm through. Ladle into 4 bowls and top each with an egg.