'BOUILLABAISSE' OF FRESH PEAS WITH POACHED EGGS

'Bouillabaisse' of Fresh Peas With Poached Eggs image

In the Provence region of France, it is a peasant tradition to make "poor man's bouillabaisse" with vegetables. For this soup, only fresh peas will work - don't try it with frozen.

Provided by Martha Rose Shulman

Categories dinner, easy, weekday, one pot, soups and stews, main course

Time 45m

Yield Serves four to five

Number Of Ingredients 12

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Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3/4 pound fingerling potatoes or Yukon golds, scrubbed and sliced
4 large garlic cloves, minced
4 cups freshly shelled peas (about 4 1/2 pounds)
Generous pinch of saffron
1 1/2 quarts water or chicken stock
Salt
freshly ground pepper
4 to 5 eggs
3 tablespoons chopped fresh parsley, or a mixture of parsley, tarragon and chives
4 to 5 thick slices country bread, toasted and rubbed with a cut clove of garlic

Steps:

In a heavy soup pot, heat the olive oil over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add the potatoes and garlic. Cook, stirring, until the garlic begins to smell fragrant, about one minute. Add the water, saffron and salt to taste. Bring to a boil, reduce the heat, cover and simmer 15 minutes. Add the peas, cover and simmer another 15 minutes or until the vegetables are tender and the broth is sweet. Taste, adjust salt and add pepper.
One by one, break each egg into a teacup, then tip into the soup. Poach the eggs for four minutes until just set. Place a crouton in each bowl and, using a skimmer or a slotted spoon, scoop out a poached egg and place it on top. Stir the herbs into the soup, then ladle the soup into the bowls and serve.

Nutrition Facts : @context http, Calories 646, UnsaturatedFat 10 grams, Carbohydrate 94 grams, Fat 15 grams, Fiber 24 grams, Protein 38 grams, SaturatedFat 3 grams, Sodium 1999 milligrams, Sugar 30 grams, TransFat 0 grams