Spinach bouillabaisse

Ingredients

• 2 pounds spinach, discard thick stems
• Olive oil for the pan, and a bit more for the bread
• 1 onion, chopped
• 2 medium sized potatoes, sliced into 1/4" slices
• Salt and Pepper
• A few saffron threads, crushed in a morter and dissolved in a bit of water
• 2 garlic cloves, passed through a press
• 1 bouquet garni (see note)
• 4 slices bread
• 4 eggs

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Preparation

• Cook the spinach in boiling water for 5 minutes, then drain well, reserving the cooking liquid. Measure out 4 cups (maybe a bit more) and keep warm.
• Wring the spinach out, then chop. In a large pan, heat the oil and sauté the onion for 1 minute. Don't allow to brown.
• Add the spinach and turn in the oil for 5 minutes over low heat. Add the potatoes, and season with salt, pepper and the saffron. Add all of this into the still-warm cooking liquid.
• Add the garlic and the bouquet garni/herbs in a tea bag, cover the pot and simmer over low until the potatoes are cooked.
  
• Remove and discard the bouquet garni. In the meantime, heat a bit of oil in a pan and lightly fry the bread. Poach the eggs in the soup, this will take about 3-4 minutes.
• To serve, place a piece of fried bread in the bottom of each soup bowl, and a poached egg on top of each slice of bread. Ladle the soup over the top and enjoy.

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