Garlic Soup With Potatoes And Poached Eggs
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
57
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Heat 2 Tbsp
2
Oil and 2 Tbsp
3
Butter in a large saucepan over medium
4
Add garlic, white and pale green parts of leek, and thyme and cook, stirring often, until garlic is softened, about 5 minutes (reduce heat if garlic starts to brown)
5
Add potatoes and 4 cups broth, bring to a simmer, and cook until potatoes are very tender, 25–30 minutes
6
Let cool slightly, then add crème fraîche
7
Transfer soup to a blender (or use an immersion blender directly in saucepan) and blend until very smooth; season with salt and pepper
8
Transfer soup back to saucepan and set aside
9
Pour water into another large saucepan to come 4" up sides and bring to a boil, then reduce heat so water is at a gentle simmer
10
Crack an egg into a small bowl, then gently slide egg into water
11
Repeat with remaining eggs, waiting until whites are opaque before adding the next one (about 30 seconds apart)
12
Poach until whites are set but yolks are still runny, about 3 minutes
13
Using a slotted spoon, transfer eggs to paper towels as they are done; season with salt and pepper
14
Heat remaining 2 Tbsp
15
Butter in a medium saucepan over medium
16
Add reserved dark green parts of leek and 2 Tbsp
17
Water and cook, stirring often, until leeks are softened and very bright green, about 2 minutes
18
Transfer leek mixture to a platter and top with parsley leaves and lemon zest
19
Gently reheat reserved soup over medium-low, thinning with more broth if needed; divide among bowls
20
Carefully place a poached egg and some leek mixture in the center of each bowl of soup and drizzle with oil
21
Heat 2 Tbsp
22
Oil and 2 Tbsp
23
Butter in a large saucepan over medium
24
Add garlic, white and pale green parts of leek, and thyme and cook, stirring often, until garlic is softened, about 5 minutes (reduce heat if garlic starts to brown)
25
Add potatoes and 4 cups broth, bring to a simmer, and cook until potatoes are very tender, 25–30 minutes
26
Let cool slightly, then add crème fraîche
27
Transfer soup to a blender (or use an immersion blender directly in saucepan) and blend until very smooth; season with salt and pepper
28
Transfer soup back to saucepan and set aside
29
Pour water into another large saucepan to come 4" up sides and bring to a boil, then reduce heat so water is at a gentle simmer
30
Crack an egg into a small bowl, then gently slide egg into water
31
Repeat with remaining eggs, waiting until whites are opaque before adding the next one (about 30 seconds apart)
32
Poach until whites are set but yolks are still runny, about 3 minutes
33
Using a slotted spoon, transfer eggs to paper towels as they are done; season with salt and pepper
34
Heat remaining 2 Tbsp
35
Butter in a medium saucepan over medium
36
Add reserved dark green parts of leek and 2 Tbsp
37
Water and cook, stirring often, until leeks are softened and very bright green, about 2 minutes
38
Transfer leek mixture to a platter and top with parsley leaves and lemon zest
39
Gently reheat reserved soup over medium-low, thinning with more broth if needed; divide among bowls
40
Carefully place a poached egg and some leek mixture in the center of each bowl of soup and drizzle with oil
41
Do Ahead Soup (without eggs and toppings) can be made 2 days ahead; cover and chill
42
Eggs can be poached 1 day ahead; place in a bowl of ice water, cover, and chill
43
Reheat gently in simmering water 1 minute just before serving with soup
44
Soup (without eggs and toppings) can be made 2 days ahead; cover and chill
45
Eggs can be poached 1 day ahead; place in a bowl of ice water, cover, and chill
46
Reheat gently in simmering water 1 minute just before serving with soup