Spinach Bouillabaisse

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This soup is from provence, where many hearty soups that feature potatoes, saffron, and a poached egg are referred to as bouillabaisse. this recipe is from the vegetarian cookbook mediterranean harvest.

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Steps

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Bring the water to a boil in a large pot.

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Add 1 t salt and the spinach.

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Blanch just until wilted , less than a minute.

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Using a slotted spoon , transfer the spinach to a bowl of cold water.

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Let sit for a couple of minutes , drain , and squeeze out the water.

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Chop coarsely and set aside.

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Measure out 6 c of the cooking water and set aside.

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Heat 1 t olive oil in a large , heavy soup pot over medium heat and add the leeks.

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Cook , stirring often , until tender and translucent , about 5 minutes , and add the garlic.

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Cook , stirring , for another minute or so , until fragrant.

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Add the spinach and stir together for a few seconds , then add the potatoes , the 6 c reserved blanching water , and the bouquet garni.

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Bring to a boil and crumble in the saffron.

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Reduce the heat to a simmer , cover , and simmer for 15 minutes , or until the potatoes are tender.

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Taste and adjust salt.

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Add pepper.

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Discard the bouquet garni.

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Have the soup at a bare simmer.

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One by one , break each egg int.

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Ingredients

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water, kosher salt, spinach, extra virgin olive oil, leeks, garlic cloves, red potatoes, bouquet garni, saffron, fresh ground black pepper, eggs, bread, gruyere cheese