Provençal Garlic and Saffron Soup

Name: Provençal Garlic and Saffron Soup
Yield: serves 4
Ingredients: 3 whole heads garlic, cloves separated and peeled; 2 tablespoons extra-virgin olive oil; 2 cups sliced leeks, white and pale green part only; 1 Yukon Gold potato (about 4 ounces), peeled, cut into 1/2-inch chunks; 1 quart vegetable stock (page 191); 1/2 teaspoon saffron threads; Kosher salt and freshly ground white pepper; 1/4 cup heavy cream or half-and-half; 4 baguette slices, about 3/4 inch thick; Extra-virgin olive oil; 1 clove garlic, halved; 1 tablespoon white wine vinegar; 4 large eggs; 2 tablespoons finely sliced fresh chives for garnish; Piment d’Espelette (Basque ground red pepper) or paprika for garnish

December 22, 2011

Hubert Keller, chef-owner of San Francisco’s Fleur de Lys, patterned this recipe after the traditional Provençal soupe doux (sweet garlic soup), a specialty of the peasant kitchen. But as you might expect from a chef for one of the city’s most elegant restaurants, Chef Keller has refined the procedure, blanching the garlic to temper some of its bite and adding saffron for a richer color. A poached egg set on a crouton in the center of the soup really dresses up the dish. Chef Keller participated in the 1991 Workshop.

Recipe information

Yield
serves 4

Ingredients

3 whole heads garlic, cloves separated and peeled

2 tablespoons extra-virgin olive oil

2 cups sliced leeks, white and pale green part only

1 Yukon Gold potato (about 4 ounces), peeled, cut into 1/2-inch chunks

1 quart vegetable stock (page 191)

1/2 teaspoon saffron threads

Kosher salt and freshly ground white pepper

1/4 cup heavy cream or half-and-half

Garlic Toasts

4 baguette slices, about 3/4 inch thick

Extra-virgin olive oil

1 clove garlic, halved

Poached Eggs

1 tablespoon white wine vinegar

4 large eggs

2 tablespoons finely sliced fresh chives for garnish

Piment d’Espelette (Basque ground red pepper) or paprika for garnish

Preparation

Step 1
Put the peeled garlic cloves in a small saucepan with cold water to cover. Bring to a boil, drain, then repeat the blanching two times.
Step 2
Heat the olive oil in a large pot over moderate heat. Add the leeks and sauté, stirring often, until wilted, about 5 minutes. Add the blanched garlic, potato, stock, saffron, and salt and pepper to taste. Bring to a simmer and cook until the potato is soft, about 15 minutes. Remove from the heat and let cool slightly.
Step 3
Transfer the soup to a blender or food processor, in batches if necessary, and puree until smooth. Return the soup to a clean saucepan. Stir in the cream. Taste and adjust the seasoning.
Step 4
For the garlic toasts: Preheat the oven to 400°F. Brush the baguette slices lightly with olive oil on both sides. Bake until golden, 10 to 12 minutes. Rub lightly with the halved garlic.
Step 5
For the poached eggs: Bring 3 inches of salted water to a boil in a large pot over high heat. Add the vinegar and reduce the heat to maintain the water just below a simmer. Crack 1 egg into a small ramekin or bowl, then gently slip it into the water. With a slotted spoon, gather the white around the yolk. Repeat with the remaining eggs. Cook gently until the whites are firm but the yolks remain soft, about 3 minutes. Transfer the eggs with a slotted spoon to paper towels or a clean dish towel to drain briefly.
Step 6
To serve, reheat the soup if necessary. Put a toast in the bottom of each soup bowl. Top with a poached egg, then ladle the soup around it. Garnish with a sprinkle of chives and a dash of piment d’Espelette. Serve immediately.
Step 7
Enjoy with Cakebread Cellars Napa Valley Chardonnay or another white wine with lush texture.

The Cakebread Cellars American Harvest Cookbook

TagsSoup Soup/Stew French European Garlic Root Vegetable Vegetable Leek Yukon Gold Potato Potato Starter Main Dinner Nut Free Saute Simmer Oven Bake Food Processor Blender Cookbooks

Recipe information

Ingredients

Garlic Toasts

Poached Eggs

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Recipe notes