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Garlic and spinach soup with poached pheasant eggs and ’nduja on toast
Serves 4 Starters and mains
Ingredients
- 1.2 litres good rich chicken stock (make your own from a roast chicken carcass or from a pack of organic wings)
- 1 head of fresh garlic, broken into separate cloves
- 1tsp hot paprika
- 1⁄2tsp cumin seeds, freshly ground
- 100g baby spinach leaves
- 8 very fresh pheasant eggs or other eggs of choice
- 4 slices of your favourite bread, cut diagonally
- 4tbsp extra virgin olive oil to serve
- 1tsp plus extra for dusting, sweet paprika
- 3-4tbsp ’nduja or sobrasada
- 1tbsp olive oil
Method
To make the soup, put the chicken stock in a saucepan, add all but 4 of the garlic cloves. Add the paprika, cumin and salt and simmer gently until the garlic is soft enough to pop the cloves from their skins and put back into the stock. Add the baby spinach to wilt a few minutes before serving.
Meanwhile, poach the eggs and keep them in cold water ready to reheat in just boiled water for a minute before serving. Toast the bread on both sides and rub 1 side with 1 of the cloves of garlic. Spoon some of the extra virgin olive oil over and smear with ’nduja, keep warm.
Peel and slice the rest of the garlic, heat the olive oil in a wok and fry until just golden.
Pour the soup into serving bowls and add the fried garlic. Sit the toast over the soup, reheat and add the poached eggs, dust with the extra sweet paprika and spoon over the rest of the extra virgin olive oil.
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