Ingredients

Steps

• Heat 15ml of olive oil in a saucepan and cook the onion until soft.
• Sauté the watercress stalks and garlic for one minute.
• Add 150ml of stock, bring to the boil, and simmer for five minutes.
• Add watercress leaves, blend until smooth, and strain through a sieve.
• Create a whirlpool in boiling salted water and simmer the egg for four minutes.
• Lift the egg with a slotted spoon and place it in the soup.
• Drizzle with 5ml of olive oil and serve immediately.