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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Originally introduced in our pages as an ancient Provençal way of dressing up little green peas, this soup may not qualify as a true bouillabaisse (there is no seafood in sight), but it is comfort in a bowl. And since it uses frozen rather than fresh peas, it can be made at any time of year. Ingredients:
1 (4-inch) piece celery |
1 turkish or 1/2 california bay leaf |
3 fresh thyme sprigs |
2 fresh parsley sprigs |
8 black peppercorns |
1/4 teaspoon slightly crushed fennel seeds |
1 qt water |
5 tablespoons extra-virgin olive oil |
6 (1-inch-thick) slices baguette |
1 medium onion, finely chopped |
1 lb medium boiling potatoes |
4 garlic cloves, minced |
1 (10-oz) package frozen baby peas (not thawed) |
1 1/2 teaspoons salt |
1/2 teaspoon black pepper |
6 large eggs |
Directions:
1. Make bouquet garni: Wrap bouquet garni ingredients in cheesecloth and tie with kitchen string.
2. Make soup: Bring water and bouquet garni to a boil in a 1 1/2-quart heavy saucepan.
3. Meanwhile, heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking and cook bread slices, turning over once, until golden, 3 to 5 minutes. Transfer bread to 6 soup bowls. Add remaining 3 tablespoons oil to skillet and cook onion over moderate heat, stirring frequently, until softened, 4 to 5 minutes. Peel potatoes, then cut crosswise into 1/3-inch-thick slices. Add potatoes to onion and cook, turning occasionally, until onion is translucent, 3 to 4 minutes. Add garlic, peas, salt, pepper, and hot water with bouquet garni and simmer, covered, until potatoes are tender, about 7 minutes. Discard bouquet garni.
4. Break eggs into simmering soup and poach, uncovered, spooning broth over eggs occasionally, until softly set, about 6 minutes. Transfer eggs with a slotted spoon to toasts and divide soup among soup bowls.
5. Cooks' note: Egg yolks will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.
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