POTATO AND HAM BROTH TOPPED WITH A POACHED EGG
Gently cook the onion in the butter and add a little seasoning.
Add the stock, potatoes and lentils and bring to the boil. Simmer for 15 minutes, check, then season to taste. Add more water if necessary.
Poach the eggs for 3 minutes. Add the greens to the hot soup, return to the boil, stir well, then remove from the heat. Stir in the ham hock.
Serve each soup with a poached egg on top and a good twist of black pepper.