PROVENçAL GARLIC AND SAFFRON SOUP

Provençal Garlic and Saffron Soup image

Categories Garlic Bake Saffron Kosher Simmer Boil

Yield serves 4

Number Of Ingredients 17

Ingredients

3 whole heads garlic, cloves separated and peeled
2 tablespoons extra-virgin olive oil
2 cups sliced leeks, white and pale green part only
1 Yukon Gold potato (about 4 ounces), peeled, cut into 1/2-inch chunks
1 quart vegetable stock (page 191)
1/2 teaspoon saffron threads
Kosher salt and freshly ground white pepper
1/4 cup heavy cream or half-and-half
Garlic Toasts
4 baguette slices, about 3/4 inch thick
Extra-virgin olive oil
1 clove garlic, halved
Poached Eggs
1 tablespoon white wine vinegar
4 large eggs
2 tablespoons finely sliced fresh chives for garnish
Piment d'Espelette (Basque ground red pepper) or paprika for garnish

Steps:

Put the peeled garlic cloves in a small saucepan with cold water to cover. Bring to a boil, drain, then repeat the blanching two times.
Heat the olive oil in a large pot over moderate heat. Add the leeks and sauté, stirring often, until wilted, about 5 minutes. Add the blanched garlic, potato, stock, saffron, and salt and pepper to taste. Bring to a simmer and cook until the potato is soft, about 15 minutes. Remove from the heat and let cool slightly.
Transfer the soup to a blender or food processor, in batches if necessary, and puree until smooth. Return the soup to a clean saucepan. Stir in the cream. Taste and adjust the seasoning.
For the garlic toasts: Preheat the oven to 400°F. Brush the baguette slices lightly with olive oil on both sides. Bake until golden, 10 to 12 minutes. Rub lightly with the halved garlic.
For the poached eggs: Bring 3 inches of salted water to a boil in a large pot over high heat. Add the vinegar and reduce the heat to maintain the water just below a simmer. Crack 1 egg into a small ramekin or bowl, then gently slip it into the water. With a slotted spoon, gather the white around the yolk. Repeat with the remaining eggs. Cook gently until the whites are firm but the yolks remain soft, about 3 minutes. Transfer the eggs with a slotted spoon to paper towels or a clean dish towel to drain briefly.
To serve, reheat the soup if necessary. Put a toast in the bottom of each soup bowl. Top with a poached egg, then ladle the soup around it. Garnish with a sprinkle of chives and a dash of piment d'Espelette. Serve immediately.
Enjoy with Cakebread Cellars Napa Valley Chardonnay or another white wine with lush texture.