Watercress soup with lardons and poached eggs

Method

1. Put a large saucepan over a medium heat and melt the butter in it. Add the lardons and fry until just golden, turning frequently. Use a slotted spoon to transfer them to a small plate and set aside.
2. Add the onion to the same pan and lower the heat slightly. Fry, stirring from time to time, until softened, then add the potato and celery and cook for another 5 minutes, stirring occasionally.
3. Raise the temperature a little, then pour in the stock. Season with plenty of pepper and some salt to taste, bring to a simmer and cook for 10-15 minutes or until the potato is very soft.
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5. Reserve some of the smallest leaves from the watercress to garnish the soup, then add the rest to the pan and cook just long enough for them to wilt – this shouldn’t take more than a minute. Stir in the crème fraîche and lemon juice.
6. Use a stick blender or a food processor to whizz the soup until very smooth. Taste for seasoning, then return to the pan (if needed) to gently reheat before serving.
7. To poach the eggs, line a plate with kitchen paper and bring a large pan of water to a simmer, adding a splash of vinegar if you like. Break an egg onto a saucer, then gently lower it into the water. Repeat for the rest of the eggs. When the white is firm and the top of the yolk is slightly opaque, carefully lift the eggs out of the pan with a slotted spoon and put them on the kitchen paper to drain briefly. Trim off any ragged bits of white if you want.
8. Gently warm the soup through if necessary (but don’t let it boil). Ladle it into warmed bowls, carefully put a poached egg in the centre of each bowl, then scatter over the lardons and reserved watercress leaves and grind over some black pepper.