Recipe contributed by Shona Jason-Miller
Ingredients
· 1 bunch (4-5 stalks) green garlic, chopped
· 1/2 lb young nettles
· 1 medium leek white & light green part only, chopped
· 1 medium shallot, chopped
· 2 farm eggs or more, for poaching
· 2 slices think cut bacon
· 2 cups extra virgin olive oil for poaching
· 2 thick slices of country bread, brushed with olive oil and grilled
· Sea salt & freshly ground pepper
Method
Handling nettles with tongs or gloves, blanch them in a large pot of salted boiling water and refresh in ice water to stop the cooking and lock in the chlorophyll. They will stop stinging after a few seconds in hot water.
In a medium sauté pan, sweat leeks, green garlic, and shallot with 2 tablespoons of olive oil until tender. Season with salt and cool in pan.
In a good blender, blend nettles and onions with enough chicken stock (or you can substitute water or coconut milk) to create a purée thick enough to coat the back of a spoon. Refrigerate until ready to reheat and serve.
Cook slab bacon very slow in a sauté pan until fat is chewy and caramelized, reserve. Brush country bread with olive oil and grill until nicely crunchy on the outside but still soft on the inside, reserve.
In a very small sauce-pot bring two cups of extra virgin olive oil to a low simmer. Poach eggs one by one, gently nudging them off the pan floor if necessary. There is no need to try and flip them. To check for doneness, gently lift the egg with a slotted spoon and press on top lightly. The yolk should be just set enough to touch, but still runny inside.
When ready to serve: reheat soup and ladle into a bowl, place country bread in the middle with slab bacon on top and poached egg over. Garnish with sea salt and freshly ground pepper.