Bouillabaisse of Fresh Peas With Poached Eggs

Name: Bouillabaisse of Fresh Peas With Poached Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 3/4 pound fingerling potatoes or Yukon golds, scrubbed and sliced; 4 large garlic cloves, minced; 4 cups freshly shelled peas (about 4 1/2 pounds); Generous pinch of saffron; 1 1/2 quarts water or chicken stock; Salt; freshly ground pepper; 4 to 5 eggs; 3 tablespoons chopped fresh parsley, or a mixture of parsley, tarragon and chives; 4 to 5 thick slices country bread, toasted and rubbed with a cut clove of garlic

Servings: persons

2 tablespoons olive oil
1 medium onion, chopped
3/4 pound fingerling potatoes or Yukon golds, scrubbed and sliced
4 large garlic cloves, minced
4 cups freshly shelled peas (about 4 1/2 pounds)
Generous pinch of saffron
1 1/2 quarts water or chicken stock
Salt
freshly ground pepper
4 to 5 eggs
3 tablespoons chopped fresh parsley, or a mixture of parsley, tarragon and chives
4 to 5 thick slices country bread, toasted and rubbed with a cut clove of garlic

1
In a heavy soup pot, heat the olive oil over medium heat, and add the onion.
2
Cook, stirring, until tender, about five minutes, and add the potatoes and garlic.
3
Cook, stirring, until the garlic begins to smell fragrant, about one minute.
4
Add the water, saffron and salt to taste.
5
Bring to a boil, reduce the heat, cover and simmer 15 minutes.
6
Add the peas, cover and simmer another 15 minutes or until the vegetables are tender and the broth is sweet.
7
Taste, adjust salt and add pepper.
8
One by one, break each egg into a teacup, then tip into the soup.
9
Poach the eggs for four minutes until just set.
10
Place a crouton in each bowl and, using a skimmer or a slotted spoon, scoop out a poached egg and place it on top.
11
Stir the herbs into the soup, then ladle the soup into the bowls and serve.

841

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium onion, chopped, 3/4 pound fingerling potatoes or Yukon golds, scrubbed and sliced, 4 large garlic cloves, minced, and more.

Yes, Bouillabaisse of Fresh Peas With Poached Eggs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!