Sourdough Soup with Colston Bassett Stilton, Smoked Bacon, White Sausage and Soft Poached Egg
by Damian Wawrzyniak –

400ml Herb Starter
150ml Water
80g Smoked Pork Belly
1 x White Sausage
120g Jersey Potatoes
4 Organic Eggs
Sea Salt
14cm diameter Sourdough bread
1 x Flat Leaf Parsley Bunch
1 x Sweet Onion
120g Colston Bassett Stilton

1. Pan fry onion and pork belly until golden
2. Add in herb starter, 150ml of water, potatoes, 60g of Colston Bassett Stilton and bring to boil, reduce and simmer for 35 minutes
3. Cut bread in half, take all from inside and bake remaining loaf for 15 minutes at 120°C
4. Simmer soup until potatoes very soft and then add chopped parsley
5. Poach egg until soft
6. Add last 60g of Colston Bassett Stilton to soup
7. Serve Zurek insude the bread and finish with the poached egg and croutons