BOUILLABAISSE OF PEAS

Bouillabaisse of Peas image

Time 55m

Yield Makes 6 servings

Number Of Ingredients 17

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1 (4-inch) piece celery
1 Turkish or 1/2 California bay leaf
3 fresh thyme sprigs
2 fresh parsley sprigs
8 black peppercorns
1/4 teaspoon slightly crushed fennel seeds
1 qt water
5 tablespoons extra-virgin olive oil
6 (1-inch-thick) slices baguette
1 medium onion, finely chopped
1 lb medium boiling potatoes
4 garlic cloves, minced
1 (10-oz) package frozen baby peas (not thawed)
1 1/2 teaspoons salt
1/2 teaspoon black pepper
6 large eggs
an 8-inch square of cheesecloth; kitchen string

Steps:

Wrap bouquet garni ingredients in cheesecloth and tie with kitchen string.
Bring water and bouquet garni to a boil in a 1 1/2-quart heavy saucepan.
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. Transfer bread to 6 soup bowls. Add remaining 3 tablespoons oil to skillet and cook onion over moderate heat, stirring frequently, until softened, 4 to 5 minutes. Peel potatoes, then cut crosswise into 1/3-inch-thick slices. Add potatoes to onion and cook, turning occasionally, until onion is translucent, 3 to 4 minutes. Add garlic, peas, salt, pepper, and hot water with bouquet garni and simmer, covered, until potatoes are tender, about 7 minutes. Discard bouquet garni.
Break eggs into simmering soup and poach, uncovered, spooning broth over eggs occasionally, until softly set, about 6 minutes. Transfer eggs with a slotted spoon to toasts and divide soup among soup bowls.