An unusual, vibrant soup from Luke Hawkins of The Globe
1 Spanish onion, thinly sliced
Splash of rapeseed oil
2 large potatoes, washed, peeled and thinly sliced
4 cloves of fermented garlic
6 fresh free range eggs
2 bunches of lovage
2 bunches of parsley
100g plain flour
200g panko breadcrumbs
Coarse sea salt
Sweat down the sliced onions in the rapeseed oil until soft—make sure there is no colour on the onions. Add the potatoes, two cloves of the fermented garlic and 300ml water. Simmer until the potatoes are soft.
Bring a large pan of water to the boil and add a splash of vinegar. Crack 4 eggs into separate cups. When the water is at a rolling boil, place the eggs into the pan and poach for 3 mins. Refresh the eggs in iced water and leave to cool.
Pick the bunches of parsley and lovage off the stalks, blanch in boiling water and refresh straight into iced water. Squeeze the excess water off the lovage and parsley then place the herbs in the blender. Poor the boiling liquor and the potatoes over the parsley and lovage and blend until smooth and vibrant green in colour. Season to taste.
Once the poached eggs are cold, they need to be breadcrumbed. First roll them in seasoned flour, followed by a beaten egg wash made from the 2 remaining eggs, then panko breadcrumbs. When they are all nicely coated, deep fry at 190C for approximately 1 min, until golden brown.
Slice 2 cloves of the fermented garlic and fry in the butter. To serve, place the garlic and egg in the bowl. Heat the lovage soup and poor around the egg. Garnish with sprigs of lovage.