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Friday, January 3

Light vegetable soup with poached eggs

Tomatoes, very ripe, skinned, quartered, seeded; dice some for garnish
2 ½ pounds
Spinach, trimmed, rinsed, shredded;
finely shredded two leaves for garnish
14 ounces
4 ½ tablespoons
Water or chicken stock
6 1/3 cups
Potatoes, peeled, diced
5 ounces

Pepper, freshly ground

Eggs, poached
  1. In a Dutch oven, melt the butter, add the spinach, and sweat over medium heat for 3 to 4 minutes. 
  2. Add the tomatoes, stock, and potatoes. 
  3. Bring to a boil, and then cook over medium heat for 8 to 10 minutes, until the potatoes are tender. 
  4. In batches, purée the soup in a blender, and then pass through a fine sieve into a clean pot. 
  5. Season with salt and pepper to taste. 
  6. Heat the eggs, if cooled, drain, and then place one in the middle of each warmed soup bowl; pour the soup around the eggs. 
  7. Scatter the reserved spinach and tomatoes over the surface, and serve immediately. 
Yield: 6
Recipe adapted from Eggs by Michel Roux.

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