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.

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.