Leek & Potato Soup with Mustard Cress

(for 4 people)

• 2 Leeks
• 1 Onion
• 1 bunch of fresh thyme
• 2 crumbly potatoes
• 1 Cup of Mustard Cress
• 2 tablespoons of olive oil
• 2 Teaspoons of coarse mustard
• 1 liter of water
• 4 eggs

First, wash the leeks and cut them into pieces. Then peel the onion and also cut it into pieces. Put a soup pan with olive oil and 5 twigs of thyme on the fire and fry the leek and onion for about 15 minutes on low heat.

Add 1 liter boiling water, the peeled potatoes cut in cubes, the Mustard Cress, and 2 teaspoons mustard and simmer for 25 minutes.

Puree the soup with a hand blender and add some pepper and salt as desired. Poach the eggs in a pan of boiling water with a dash of vinegar and then drain the eggs on kitchen paper.

Serve the dish in a nice bowl, carefully put the poached egg in the soup and add some Mustard Cress and Sakura Cress as a finishing touch.

Source: Grown