Soup, a nourishing eat in my book. My day could be fantastic or horrible and soup brings a smile to my face. Since we have already taken a glimpse of a petite bite and a sandwich, it only seemed appropriate to broach the subject of soup. What next, a salad perhaps? (There is no telling) Once again I was traveling tonight, to where you ask - but France of course. Soup and France could you insist for much more. This Provencal Garlic Soup with Poached Egg is excellent for a night in, or an evening of entertaining.
Provencal Garlic Soup with Poached Egg
16 garlic cloves
10 sage leaves
4 -6 eggs
6 C water
French bread
Fresh parsley
Parmesan cheese
salt and pepper
3 T olive oil
Heat olive oil over medium heat. Finely chop garlic. Place garlic and whole sage leaves in hot oil, saute until just slightly golden. Add water, and bring to a boil, then reduce to a simmer.
In a deep saucepan heat about one inch of the broth to a high simmer. Poach eggs in the liquid 3-4 minutes.
Place a thick slice of French bread in each bowl. Carefully lift a poached egg onto each slice of bread. Ladel in broth around the egg and bread. Top with chopped parsley and parmesan cheese.
Bon Appetit!!
Until tomorrow...Peace.
This sounds delicious and very differnt.
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