We returned to quite the rain storm in LA. Josh and I looked at each other on the plane and decided it was going to be a soup sort of evening. A quick stop off at the grocery store and an hour later, we were eating creamy, luxurious potato soup. With a poached egg on top. And garlic bread on the side.
Sigh. Josh finished it all or else I'd be getting up right now for another helping.
You cut into the egg so the yoke spreads over the top of the soup. And then you take some garlic bread and make sure to get a bit of soup and yoke on each bite. And then you're transported to this place of velvety textures and warm, buttery onions and garlic and potatoes.
This is going to be a winter staple.
Potato and Onion Soup with a Poached Egg and Garlic Toast
(serves two dinner sized portions)
3 white bulb green onions
1 medium brown onion
4 garlic cloves
2 T butter
2 T salt
1/2 teaspoon pepper
2 russet potatoes
4 cups vegetable stock
2 T heavy creamy
2 poached eggs (read here for a tutorial)
8 slices of sourdough baguette
4 garlic cloves
Chopped basil and parsley
Preheat oven to 400 degrees. Slice onions, garlic, and shallot and saute in butter for 5 minutes at medium heat. Add 1 tablespoon of salt and the pepper and stir. Continue to saute for 10 minutes.
Rub garlic cloves on the baguette slices and sprinkle with fresh herbs. Place in oven for 5 minutes or until golden brown.
Peel and chop potatoes. I cute mine into about 16 pieces each. Bring the vegetable stock to a boil and add potatoes and onion/shallot/garlic mixture. Cook until potatoes are fork tender. About 10-15 minutes.
Blend the soup until creamy. Add tablespoon of salt and the heavy cream.
Ladle the soup into individual bowls. Place each poached egg on a spoon and gently lay on top of soup. Serve with garlic bread.