nonvegan version of aigo boulido

[Guest guest]

* Exported from MasterCook *

 

Aigo Boulido | Herb Bouillon Provencal

 

Recipe By :Victor D'Avila-Latourrette

Serving Size : 4 Preparation Time :0:00

Categories : 12 December Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 tablespoons olive oil

2 leeks -- sliced

1 onion -- sliced

6 cloves garlic -- minced

2 tomatoes -- pureed, seeds discarded

8 cups water

4 medium potatoes -- diced

1 bouquet garni -- see tip

1 dash orange peel

1 pinch saffron (optional)

salt and pepper -- to taste

FOR SERVING:

4 eggs

4 slices french bread

1 bunch parsley

grated cheese (optional)

 

1. In a large soup pot, saute the leek, onion, and garlic in the oil. Add the

tomato puree and saute for another 2 minutes. Add water, potatoes, bouquet

garni, orange peel, saffron (optional), salt, and pepper. Cover the pot. Boil

for about 25 minutes, and then simmer for another 25 minutes. (Strain the soup

and discard the vegetables, herbs, etc.)

 

2. WHILE the soup is simmering, poach the eggs in some of the broth for about 3

minutes.

 

3. Prepare soup bowls and place a slice of French bread in the center. Ladle the

soup into the bowls and place a poached egg on top of the bread. Sprinkle finely

chopped parsley and cheese on top of the soup and serve hot.

 

TIPS - Bouquet garni - sprigs of thyme, sage, and bay leaf tied together and

removed before serving

 

Description:

" Clear vegetable broth with an egg on bread in the bottom of bowl "

Cuisine:

" France "

Source:

" 1998 Twelve Months of Monastery Soups by Victor D'Avila-Latourrette "

Start to Finish Time:

" 1:00 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1706 Calories; 46g Fat (24.2% calories

from fat); 50g Protein; 272g Carbohydrate; 18g Dietary Fiber; 187mg Cholesterol;

2864mg Sodium. Exchanges: 17 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0

Fruit; 8 1/2 Fat.

 

NOTES : " L'aigo-boulido sauvo la vido " ( " The boiling water saves life " ) is an

old Provencal saying that refers to one of the great and most popular peasant

soups of Provence. Basically, it is a healing and restorative broth of

vegetables and herbs. In Provence, it is the most common medicine for colds

among both children and grown-ups. It is also often given when one suffers from

stomach ailments.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~

Kitpath's Riverside, Recipes and Things Mastercook

Health-e-Cookbooks: http://home.earthlink.net/~kitpath/