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A vibrant, quick dish for an autumnal day in need of colour. Don’t be tempted to skip the sweetcorn and spring onion topping, it really adds another dimension.
Slice the shallot and sweat in the butter in a large saucepan for 2 minutes.
Peel the potato and cut it into 1cm cubes. Add these to the pan and cook for a further 5 minutes.
Add 400g of the sweetcorn and stock and simmer for 10-15 minutes or until the potato is very soft.
Remove from the heat and use a stick blender to whizz to a smooth, velvety soup. Stir in the double cream and adjust the seasoning. Keep warm while you make the topping.
For the topping, heat the olive oil in a frying pan while you cut the bacon into strips (if using). Fry the bacon until golden brown then turn the heat down, add the spring onions, parsley and the remaining sweetcorn and sweat for a couple of minutes. Remove from heat and set aside.
To poach the eggs, bring a pan of water to just below boiling point and add the vinegar. Break the eggs into the water, gently lowering the egg under the surface. Leave for 5 minutes, making sure the water never boils then lift the eggs out and blot on kitchen paper.
To serve, pour the warm soup into bowls, place a poached egg on top and scatter over the bacon topping.