Provençal Potato “Bouillabaisse”
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 1medium or large onion, cut in half then thinly sliced across the grain
- 2large leeks, white and light green parts only, cut in half lengthwise, sliced and rinsed well
- 3large garlic cloves (more to taste), minced or sliced
- 1pound ripe tomatoes, peeled, seeded and chopped or 1 (14-ounce) can, with liquid
- 6cups water or chicken stock
- Salt
- A bouquet garni made with 1 cleaned leek green, a bay leaf, a thin slice of orange zest and a couple of sprigs each of parsley and thyme, tied together
- 1pound waxy potatoes or Yukon golds, scrubbed and sliced
- A generous pinch of saffron threads
- Freshly ground pepper to taste
- Pinch of cayenne (optional)
- 4large eggs
- 2tablespoons chopped fresh parsley
- 4 to 8thin slices baguette or country bread, toasted and rubbed with a cut clove of garlic
Nutritional analysis per serving (4 servings)
486 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 64 grams carbohydrates; 7 grams dietary fiber; 14 grams sugars; 23 grams protein; 1787 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil over medium heat in a large, heavy soup pot or casserole and add the onion and leeks. Cook, stirring, until tender, about 5 minutes. Add the garlic and stir together for about a minute, until fragrant. Add the tomatoes, ½ teaspoon salt, and the bouquet garni and cook, stirring from time to time, for 10 minutes, until the tomatoes have cooked down and smell fragrant. Add the water or stock and the potatoes, and bring to a boil. Add 1 teaspoon salt and the saffron, reduce the heat, cover and simmer 20 to 25 minutes, or until the potatoes are tender. Taste, adjust the salt, and add cayenne and pepper. Remove the bouquet garni and stir in the parsley.
- Step 2
Making sure that the soup is at a bare simmer, carefully break the eggs into a bowl and tip into the soup. Cover (you can turn off the heat at this point) and cook 5 minutes or until set. Ladle the soup into wide soup bowls, with an egg for each portion. Garnish with croutons if desired, and serve.
Private Notes
Comments
Loved this recipe. I amped up the saffron a bit, and instead of eggs, I used mussels. Steamed them separately with white wine, orange peel and fresh thyme, removed them from their shells and added them at serving time. Incredibly delicious. Next time will use some chorizo and white fish along with mussels.
This was a fresh take on a traditional favorite potato soup often served at our table. We thoroughly enjoyed this lighter soup. I omitted the eggs and poured the soup over roasted chicken breast for a protein alternative to the eggs.
One of the best soups I’ve ever made. I did not use the eggs and it seemed like it needed more substance such as an egg. Next day puréed half and then added frozen peas and carrot and small cubes of Parmesan. Wow really good, the Parmesan got soft and was wonderful addition!
Anyone use the water instead of the chicken stock? Results?
Loved this recipe. I amped up the saffron a bit, and instead of eggs, I used mussels. Steamed them separately with white wine, orange peel and fresh thyme, removed them from their shells and added them at serving time. Incredibly delicious. Next time will use some chorizo and white fish along with mussels.