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Receta Garlic Soup, With Poached Egg

by Chez la mere

Ingredientes

Garlic Soup With Poached Eggs Use the freshest eggs you can find, and be very careful not to overpoach. A rubbery yolk here is a terrible disappointment. 1 head garlic, separated into cloves and peeled 2 teaspoons kosher salt Freshly ground black pepper ¼ teaspoon dried sage ¼ teaspoon dried thyme

1 bay leaf 4 parsley sprigs 3 tablespoons extra-virgin olive oil 6 eggs, as needed Chopped parsley, for garnish Freshly grated Parmesan cheese Crusty bread, optional.

Direcciones

1. 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.
2. 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.
3. 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 ½ 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. Makes 6 servings for one. Adapted from "Mastering the Art of French Cooking."

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