Wild Garlic Soup With Poached Egg And Croutons Recipes

GARLIC SOUP WITH POACHED EGGS

Steps:

• Cook garlic in oil in a deep 10-inch heavy skillet over low heat, stirring occasionally, until tender and pale golden, 8 to 10 minutes. Transfer garlic to a bowl with a slotted spoon. Add bread slices to skillet and cook over moderate heat, turning once, until browned, about 4 minutes. Divide toasts among 4 large soup bowls.
• Add stock, red pepper flakes, and garlic to skillet and bring to a simmer.
• Break 1 egg into a cup and slide egg into simmering stock. Repeat with remaining eggs. Poach eggs at a bare simmer until whites are firm but yolks are still runny, 3 to 4 minutes.
• Transfer eggs with slotted spoon to toasts and season with salt. Ladle soup into bowls and top with cilantro. Serve with lime wedges.

PROVENçAL GARLIC SOUP WITH POACHED EGG

Steps:

• Peel and slice or roughly chop the garlic cloves. Warm the oil in a heavy soup pot over medium heat. Add the garlic and sage and let them sizzle a bit without browning, about 2 minutes. Season with about a teaspoon of salt and a few grinds of pepper.
• Add 6 cups of water and bring to a boil over high heat, then lower to a brisk simmer. Cook for 10 to 15 minutes. Taste for seasoning and adjust.
• Ladle about an inch of soup into a skillet. Over medium heat, bring to a brisk simmer and, for each serving, poach an egg for about 3 minutes.
• For each serving, place a slice of toast in a soup bowl. With a slotted spoon lift a poached egg onto each piece. Ladle the soup over it. Sprinkle with a little parsley, scallion, or chive.

CROUTON-TOPPED GARLIC SOUP FOR TWO

Steps:

• In a small skillet, cook garlic in oil over low heat for 3-5 minutes or until golden brown. Remove from the heat; set aside., In a large saucepan over medium-high heat, cook onions in butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Add the broth, thyme, bay leaf and reserved garlic. Bring to a boil. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend. Stir in cream; heat through. Discard bay leaf., For croutons, place bread in a small bowl. Combine the oil, rosemary, salt and pepper; drizzle over bread and toss to coat. Place in an ungreased 15x10x1-in. baking pan. Bake at 400° for 15-20 minutes or until golden brown, stirring occasionally., Divide soup among two bowls. Top with croutons, cheese and parsley.

POACHED GARLIC SOUP

Steps:

• Peel the garlic cloves, cut in half lengthwise, and remove the central greenish core. Put in a small pan of salted water and bring to a boil. Drain and repeat twice to remove the garlic's heat and leave only the sweetness behind.
• Heat the olive oil in a large, heavy pot over medium heat until hot. Add the onion, leek, celery, bay leaf, and a little salt to draw the water out of the onion. Cover and cook until the vegetables are soft but not brown, about 10 minutes. Add the potatoes. Add the blanched garlic and stock. Season with salt and pepper, to taste. Bring to a boil over high heat, reduce the heat to a simmer, cover and cook until the vegetables are very tender, about 15 minutes.
• Remove soup from the heat and cool to room temperature. Place cooled pot with soup in refrigerator to chill. Day of party re-heat soup over medium heat. Add the oregano, spinach, and cream and cook 1 minute to wilt the spinach. Transfer to blender and carefully blend until smooth *see note below.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

GARLIC SOUP WITH POACHED EGGS

Steps:

• In a large deep frying pan, combine the garlic broth, salt, and pepper over medium heat. Arrange the bread slices around the edge of the pan, slightly overlapping them and leaving a circle about 6 inches (15 cm) in diameter in the center. Bring to a boil. Lower the heat so the liquid is at a lively simmer. Crack the eggs into the pan so they form a ring, without touching, toward the center of the pan. (If preferred, crack the eggs one at a time onto a saucer and slide them into the broth.) Cook just until the whites and the surface of the yolks are set, 3 to 4 minutes. Spoon broth over the tops of the yolks if they aren't submerged.
• To serve, ladle the broth and bread into large warm soup bowls and top each with an egg. Pass Parmesan at the table.

GARLIC SOUP WITH POACHED EGGS

Steps:

• In a large saucepan, combine the garlic, salt, pepper, sage, thyme, bay leaf, parsley sprigs and olive oil. Add 2 quarts of water. Place over high heat and bring to a boil; then reduce heat to low and simmer for 30 minutes.
• Pour through a fine-meshed strainer into a heatproof bowl, pressing on the garlic to squeeze out as much flavor into the broth as possible. Let cool and then transfer to a covered container and refrigerate until needed.
• To prepare a serving for one, ladle about 1 1/3 cups of broth into a small saucepan. Place over medium-low heat and bring to a simmer. Carefully break an egg into the broth (do not break the yolk) and poach until the white is just set, about 1 1/2 minutes. (It will continue to cook off the heat.) Transfer the egg to a soup bowl and pour the broth gently over it. Garnish with parsley and cheese. If desired, serve with crusty bread.

CROUTON-TOPPED GARLIC SOUP

Steps:

• In a small skillet, cook garlic in oil over low heat for 3-5 minutes or until golden brown. Remove from the heat; set aside., In a Dutch oven over medium-high heat, cook onions in butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Add the broth, thyme, bay leaf and reserved garlic. Bring to a boil. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend. Stir in cream; heat through. Discard bay leaf., For croutons, place bread in a small bowl. Combine the oil, rosemary, salt and pepper; drizzle over bread and toss to coat. Place in an ungreased 15x10x1-in. baking pan. Bake at 400° for 15-20 minutes or until golden brown, stirring occasionally., Divide soup among four bowls. Top with croutons, cheese and parsley.

POACHED EGG SALAD WITH GARLIC CROUTONS

Steps:

• Heat oven to 200C/fan 180C/gas 6.
• Infuse garlic with olive oil for as long as possible. Tear ciabatta into bite-sized pieces and toss with the oil, then toast the bread in the oven for 10-15 mins until golden brown.
• Meanwhile poach the eggs. Dress the lettuce in fresh Caesar salad dressing (we like Florette). Toss the salad, croutons and lettuce in the dressing along with slices of avocado and divide between two plates.
• Top each plate of salad with a poached egg and drizzle a little extra dressing over the egg to serve.

POACHED EGGS IN CHORIZO-TOMATO STEW WITH GARLIC CROUTONS

Steps:

• Preheat a medium soup pot over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the chorizo and cook, stirring frequently, 3 minutes. Add the 2 cloves chopped garlic, onion, celery, carrot, potatoes, thyme, salt and pepper, cook for 3 to 4 minutes. Add the tomatoes and chicken broth and bring up to a bubble, turn the heat down to medium low and simmer for 10 minutes, or until slightly thickened.
• Fill a medium skillet with warm water. Bring water to a gentle simmer over medium low heat. As the water is coming up to a simmer proceed with making the garlic croutons and the zesty parsley sprinkle.
• Toast the bread in the broiler or in a toaster oven. Once the bread is toasted, rub with the cracked garlic and then drizzle extra-virgin olive oil over it and reserve.
• Pile the parsley leaves, lemon zest and orange zest on a cutting board. Run your knife through the pile until the parsley is finely chopped and the zests are completely incorporated into the parsley, reserve.
• Once the water is at a bubble for poaching the eggs, pour the vinegar into the simmering water. Crack an egg into a small bowl. Gently pour the egg into the simmering water. Repeat with the remaining 3 eggs. Cook eggs for about 2 minutes for runny yolks, or about 4 for solid yolks. Do not allow the water to boil. Carefully remove the eggs with a slotted spoon to a towel-lined plate to drain.
• To serve, pull thyme stems from chorizo-tomato stew, then arrange the garlic croutons in the bottom of 4 shallow soup bowls, ladle some of the stew on top of the garlic croutons, set eggs in place and sprinkle dish with zesty parsley sprinkle and serve.

WILD GARLIC SOUP WITH POACHED EGG AND CROUTONS

Steps:

• For the soup: melt the butter in a large pan until foaming, then add the onion and gently fry for 3-4 minutes, or until softened byt not coloured. Add the chopped potato and cover with the chicken stock. Cover with a lid and simmer gently for 10-12 minutes, or until the potatoes are tender.
• Add the wild garlic leaves and stir for about 30 seconds, until wilted. Using a stick blender, blend the soup until smooth and then pass through a fine sieve. To preserv the vibrant green colour of the soup, place the large chunks of ice into a bowl and pour over the soup. When chilled, strain the soup again, leaving behind the ice. Stir in the cream.
• For the poached eggs: bring a deep pan of water to the boil, then add a splash of vinegar and reduce the heat until the water is barely simmering. Crack the eggs into the pan and gently poach for 3-4 minutes, or until the egg is cooked to your liking. Remove and drain on kitchen paper.
• Preheat the oven to 140C/120C fan/gas 1.
• For the bacon and croutons: melt the butter in a frying pan until foaming, add the bacon and fry for 4-5 minutes, or until golden-brown and crisp. Drain on kitchen paper.
• Thinly slice the French stick and place onto a baking sheet. Drizzle with olive oil and sprinkle with cayenne pepper. Bake in the oven for 5-6 minutes, or until golden-brown and crisp.
• To serve, place a poached egg into the centre of each bowl. Heat the soup through, then pour over the egg. Sprinkle over the crisp bacon bits and serve with the croutons.