859 Soupe Aïgo à la Ménagère

Method

Cook 120 g (4 oz) shredded white of leek and 60 g (2 oz) finely sliced onion until golden brown in a little olive oil. Add 150 g (5 oz) chopped flesh only of tomato, 4 crushed cloves of garlic, a piece of fennel, a Bouquet garni, a small piece of dried orange peel, a pinch of powdered saffron, 450 g (1 lb) sliced potatoes, 18 g ( oz) salt, a pinch of pepper and 1¼ hires (3 pt or U.S. cups) water. Bring to the boil and allow to cook rapidly for 15 minutes.

Poach some eggs in the soup allowing one per person. Remove the Bouquet garni and orange peel; place thick slices of French bread in a dish and soak it with some of the liquid of the soup. Place the potatoes in a separate dish and arrange the eggs on top and sprinkle with chopped parsley. Serve the remainder of the soup separately.

(This is the Provençale housewife’s method.)

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