Soup And Salad, With Style: Salad Lyonnaise And Leek And Potato Soup
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
45
Spice
46
Sweetness
57
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 300 degrees F
2
Cut leeks in half lengthwise and slice into 1/2-inch pieces
3
Place leeks in a colander
4
Separate sliced leeks under cold running water and clean them
5
Drain well
6
Heat a medium soup pot over medium high heat
7
Add 2 tablespoons extra-virgin olive oil, bay leaf and leeks
8
Season with salt and pepper
9
Peel potatoes and thinly slice them, adding them to soup pot as you go
10
Season potatoes with a little salt, add chicken stock to soup pot
11
Cover soup and bring to a boil
12
Uncover and simmer 12 to 15 minutes, until potatoes are very tender
13
Break up potatoes to slightly thicken soup
14
Remove bay leaf
15
While soup simmers, rub the inside of a large mixing bowl with the cracked garlic
16
Slice the bread into small cubes
17
Add the bread to the bowl, drizzle generously with olive oil, and season well with salt and pepper
18
Toss the bread in the bowl to completely coat with oil, and pour onto a baking sheet in 1 layer
19
Place in the oven and toast until golden, about 6 or 8 minutes
20
Fill a medium skillet with warm water and bring to a gentle simmer over medium low heat
21
Meanwhile, cut slab bacon into 1/4-inch slices, making fat matchstick shapes
22
Cook bacon in small nonstick pan over medium high heat
23
Remove rendered bacon to paper towels
24
Return pan to heat and cook the shallots in the bacon dripping 3 to 5 minutes, until just tender, over medium heat
25
Whisk in 2 tablespoons of vinegar and Dijon until well combined
26
While whisking, slowly drizzle in the 1/4 cup olive oil until combined
27
Season with salt and pepper
28
Pour the remaining tablespoon of vinegar into the simmering water
29
Crack an egg into a small bowl
30
Gently pour the egg into the simmering water
31
Repeat with the remaining 3 eggs
32
Cook eggs for about 2 minutes for runny yolks, or about 4 for solid yolks
33
Do not allow the water to boil! Carefully remove the eggs with a slotted spoon to a towel-lined plate to drain
34
Tear the chicory into bite-sized pieces, and julienne the endive
35
Put the greens in the same bowl you tossed the bread in
36
Add the dressing, and tarragon and toss well with tongs
37
Divide between 4 plates, and top each with a poached egg
38
Season salad with more salt and cracked pepper
39
To serve soup, ladle into bowls and top with bacon, croutons, chives and cracked pepper
40
Serve with crusty bread on the side