(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.
Say yes to the cress