Melt butter and olive oil in a large saucepan over medium heat. Add shallots and a pinch of salt, cook for 5 minutes until soft.

Peel and dice the potato, add to the saucepan along with white chicken stock. Simmer for 15 minutes until potato is fork-tender.

Stir in watercress and wild garlic, cook for an additional 2 minutes until watercress wilts.

Remove from heat, blend until smooth with an immersion blender.

In a frying pan, heat olive oil. Add sliced black pudding and fry for 4-6 minutes until golden.

Bring a pot of water to simmer, add vinegar. Crack eggs into a bowl and gently slide into water, poach for 4-5 minutes.

Ladle soup into bowls, add black pudding, top with a poached egg, and garnish with olive oil and wild garlic flowers.