Cost per serving $6.77 view details
- 4 x leeks tough tops trimmed,
- Â Â leaving 3" to 4" of green on white of leek
- Â Â Extra-virgin extra virgin olive oil
- Â Â (2 tbspns for soup, 1/4 c. for salad dressing, and some for drizzling)
- 1 x fresh or possibly dry bay leaf
- 4 x all-purpose potatoes peeled, sliced
- Â Â (such as russet)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 6 c. good quality chicken stock
- 2 lrg garlic cloves cracked away from
- Â Â skin
- 4 slc whole-grain French bread cut into
- Â Â very small pcs, plus more for dipping
- 1/3 lb slab bacon
- Â Â (a 1/2" slice from butcher counter)
- 1 x shallot minced
- 3 Tbsp. white wine vinegar
- 2 tsp Dijon mustard
- 4 x Large eggs
- 2 x heads chicory washed, and
- Â Â torn into bite-sized pcs
- 2 x heads endive quartered lengthwise
- Â Â and leaves separated
- 1 Tbsp. minced fresh tarragon leaves
- 2 Tbsp. minced fresh chives for garnish
- Preheat the oven to 300 degrees.
- Cut leeks in half lengthwise and slice into 1/2-inch pcs. Place leeks in a colander. Separate sliced leeks under cool running water and clean them. Drain well.
- Heat a medium soup pot over medium-high heat. Add in 2 Tbsp. extra-virgin extra virgin olive oil, bay leaf and leeks. Season with salt and pepper. Peel potatoes and thinly slice them, adding them to soup pot as you go. Season potatoes with a little salt, add in chicken stock to soup pot. Cover soup and bring to a boil. Uncover and simmer 12 to 15 min, till potatoes are very tender. Break up potatoes to slightly thicken soup. Remove bay leaf.
- While soup simmers, rub the inside of a large mixing bowl with the cracked garlic. Slice the bread into small cubes. Add in the bread to the bowl, drizzle generously with extra virgin olive oil, and season well with salt and pepper. Toss the bread in the bowl to completely coat with oil, and pour onto a baking sheet in 1 layer. Place in the oven and toast till golden brown, about 6 or possibly 8 min.
- Fill a medium skillet with hot water and bring to a gentle simmer over medium low heat.
- Meanwhile, cut slab bacon into 1/4-inch slices, making fat matchstick shapes. Cook bacon in small nonstick pan over medium-high heat. Remove rendered bacon to paper towels.
- Return pan to heat and cook the shallots in the bacon dripping 3 to 5 min, till just tender, over medium heat. Whisk in 2 Tbsp. of vinegar and Dijon till well combined. While whisking, slowly drizzle in the 1/4 c. extra virgin olive oil till combined. Season with salt and pepper.
- Pour the remaining Tbsp. of vinegar into the simmering water. Crack an egg into a small bowl. Gently pour the egg into the simmering water. Repeat with the remaining 3 Large eggs. Cook Large eggs for about 2 min for runny yolks, or possibly about 4 for solid yolks. Don't allow the water to boil! Carefully remove the Large eggs with a slotted spoon to a towel-lined plate to drain.
- Tear the chicory into bite-sized pcs, and julienne the endive. Put the greens in the same bowl you tossed the bread in. Add in the dressing, and tarragon and toss well with tongs. Divide between 4 plates, and top each with a poached egg. Season salad with more salt and cracked pepper.
- To serve soup, ladle into bowls and top with bacon, croutons, chives and cracked pepper. Serve with crusty bread on the side.
- This recipe yields 4 servings each salad and soup.
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|Amount Per Serving||%DV|
|Serving Size 849g|
|Recipe makes 4 servings|
|Calories from Fat 109||31%|
|Total Fat 12.12g||15%|
|Saturated Fat 3.89g||16%|
|Trans Fat 0.0g|
|Total Carbs 42.81g||11%|
|Dietary Fiber 12.3g||41%|