Potato and Ham Broth topped with a poached egg

Prep in:
15 mins
Cook in:
25 mins
Serves:
4
Per Serving %RI
KCAL 403 20%
Fat 10g 14%
Sat Fat 4g 20%
Salt 2.4g 40%
Sugar 10.1g 11%

A warming potato soup recipe, ideal for those chilly days! The Rooster potato blends in deliciously with onion, ham hock and red lentils. The addition of poached egg on top adds a whole other taste to the recipe.

-

Gently cook the onion in the butter and season a little. Add the stock and cubed potatoes and lentils and bring to the boil. Simmer for fifteen minutes, check and adjust the seasoning. Add more water if necessary.
Poach the eggs for three minutes.
Add the greens to the hot soup, return to the boil and stir well then remove from the heat. Stir in the ham (hock).

Serve each soup with a poached egg on top and a good twist of black pepper.

 

Ingredients

300g Rooster potatoes, cubed

200g shredded ham (hock)

1 onion, sliced

100g split red lentils

1.5l chicken stock

200g spring greens, sliced

4 eggs

Butter

Salt and pepper

300g Rooster potatoes, cubed 200g shredded ham (hock) 1 onion, sliced 100g split red lentils 1.5l chicken stock 200g spring greens, sliced 4 eggs Butter Salt and pepper

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