Watercress soup with garlic croûtons and soft pickled quails’ eggs

Fruit and vegetables

1 Granny Smith apple, finely diced

200g/7oz celery, roughly chopped

4 garlic cloves, sliced

1 garlic clove, grated

200g/7oz onions, roughly chopped

300g/10½oz onion, chopped

250g/9oz potato, peeled and chopped

2 sprigs rosemary, leaves picked and chopped

500g/1lb 2oz blanched watercress (about 300-400g/10½-14oz uncooked weight))

80g/2¾oz picked watercress