Leek and spring greens soup with soft eggs and crispy capers

Method

1. Heat the butter in a large saucepan over a medium heat, then add the leeks. Add a good pinch of salt and 1 tbsp water, then cover. Leave to steam and soften for around 8 minutes or so, then remove the lid and let any liquid evaporate. Add the garlic and soften for 2 minutes, then add the potatoes. Add the stock, bring to a simmer and cook for 15 minutes or so until the potatoes are almost cooked.

2. Add the spring greens and push them under the water so they’re completely submerged. Simmer the soup for a further 5-6 minutes until the greens have softened. Remove the pan from the heat, add the tarragon and lemon zest, then use a hand blender to whizz to a smooth consistency. Stir in the cream, then set aside until needed.

3. For the eggs, bring a saucepan of water to a rolling boil. Lower in the eggs and boil for 6½ minutes. Prepare an ice bath and plunge the eggs into the iced water as soon as the timer goes off. Peel, then keep in a bowl of water until needed. When you are close to serving, dunk the eggs in a pan of just simmering water for 90 seconds to warm them without cooking them.

4. For the capers, heat the butter in a frying pan over a medium heat until sizzling. Add the capers and fry until they start to open and the butter is golden. Keep warm over a very low heat.

5. To serve, dish up bowls of the soup, drizzle with cream, then add a halved soft boiled egg and a smattering of the capers and their brown butter. Serve with bread or toast.