Name: Spinach bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: En
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

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

Preparation

Preparation15 min

Cook time30 min

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.