Bouillabaisse Of Peas
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
55
Spice
43
Sweetness
63
Sourness
35
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
5 tbsps
Extra-Virgin Olive Oil1 medium
Onion (finely chopped)1.5 tsps
Salt1 tsp
Black Pepper6 large
EggDirections:
1
Make bouquet garni: Wrap bouquet garni ingredients in cheesecloth and tie with kitchen string
2
Wrap bouquet garni ingredients in cheesecloth and tie with kitchen string
3
Make soup: Bring water and bouquet garni to a boil in a 1 1/2-quart heavy saucepan
4
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
5
Transfer bread to 6 soup bowls
6
Add remaining 3 tablespoons oil to skillet and cook onion over moderate heat, stirring frequently, until softened, 4 to 5 minutes
7
Peel potatoes, then cut crosswise into 1/3-inch-thick slices
8
Add potatoes to onion and cook, turning occasionally, until onion is translucent, 3 to 4 minutes
9
Add garlic, peas, salt, pepper, and hot water with bouquet garni and simmer, covered, until potatoes are tender, about 7 minutes
10
Discard bouquet garni
11
Break eggs into simmering soup and poach, uncovered, spooning broth over eggs occasionally, until softly set, about 6 minutes
12
Transfer eggs with a slotted spoon to toasts and divide soup among soup bowls
13
Bring water and bouquet garni to a boil in a 1 1/2-quart heavy saucepan
14
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
15
Transfer bread to 6 soup bowls
16
Add remaining 3 tablespoons oil to skillet and cook onion over moderate heat, stirring frequently, until softened, 4 to 5 minutes
17
Peel potatoes, then cut crosswise into 1/3-inch-thick slices
18
Add potatoes to onion and cook, turning occasionally, until onion is translucent, 3 to 4 minutes
19
Add garlic, peas, salt, pepper, and hot water with bouquet garni and simmer, covered, until potatoes are tender, about 7 minutes
20
Discard bouquet garni
21
Break eggs into simmering soup and poach, uncovered, spooning broth over eggs occasionally, until softly set, about 6 minutes
22
Transfer eggs with a slotted spoon to toasts and divide soup among soup bowls