Originally introduced in our pages as "an ancient Provençal way of dressing up little green peas," this soup may not qualify as a true bouillabaisse (there is no seafood in sight), but it is comfort in a bowl. And since it uses frozen rather than fresh peas, it can be made at any time of year.
Egg yolks will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.
Recipe information
Total Time
55 min
Yield
Makes 6 servings
Ingredients
For bouquet garni
For soup
Special Equipment
Preparation
Make bouquet garni:
Step 1
Wrap bouquet garni ingredients in cheesecloth and tie with kitchen string.
Make soup:
Step 2
Bring water and bouquet garni to a boil in a 1 1/2-quart heavy saucepan.
Step 3
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.
Step 4
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.
