Nettle soup with poached egg and pancetta

PT45M

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Ingredients

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1
Add the onion, celery, fennel, potato and garlic to a large saucepan along with the butter (or olive oil). Place the pan over a medium heat and cook for 5 minutes, then as soon as they start to cook through and sizzle cover with water and bring to a simmer, continuing to cook until the vegetables are tender
2
Meanwhile, place another pan of water over a medium heat and bring to the boi. Blanch the nettles for 30 seconds, then drain and refresh in iced water
  • 500g of nettles, washed and dried
3
Once the vegetables are tender, stir in the spinach and nettle leaves and season. Use a stick blender to blitz until silken, then pass through a fine sieve and set aside
4
Place a frying pan over a medium heat and fry the pancetta slices until crisp, then drain on kitchen paper
5
Bring a small pan of water with a dash of white wine vinegar to a simmer. Gently crack each egg into a cup and tip it into the water. Poach for 3 minutes, then gently lift them out and drain on kitchen paper
  • 1 dash of white wine vinegar
  • 4 eggs
6
To serve, ladle the soup into warmed serving bowls. Float a poached egg in the centre and lay a few shards of pancetta next to it. Dress with olive oil and a crack of pepper
  • olive oil, for drizzling
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