Garlic Soup With Potatoes and Poached Eggs Recipe | Epicurious

Name: Garlic Soup With Potatoes and Poached Eggs Recipe | Epicurious
Ingredients: 2 tablespoons olive oil, plus more for serving; 4 tablespoons salted butter, divided; 3 heads of garlic, cloves peeled; 1 large leek, halved lengthwise, very thinly sliced, dark green parts reserved separately; 1 tablespoon thyme leaves; 1 1/2 pounds Yukon Gold potatoes (about 2 large), peeled, cut into 1-inch pieces; 4 cups (or more) low-sodium chicken broth; 2 tablespoons crème fraîche or sour cream, room temperature; Kosher salt; Freshly ground white or black pepper; 4 large eggs, room temperature; 2 tablespoons parsley leaves with tender stems; Finely grated lemon zest (for serving)

www.epicurious.com

For this soup recipe, whack the garlic cloves with the side of a chef’s knife; the papery skins will loosen from the cloves and you can slip them right off.

Keywords

french
yukon gold potato
garlic
sour cream
starter
dinner
gluten free
nut free
vegetarian
make ahead
simmer
blender
food processor
bon appétit

View Original

Share this recipe:

Ingredients

2 tablespoons olive oil, plus more for serving
4 tablespoons salted butter, divided
3 heads of garlic, cloves peeled
1 large leek, halved lengthwise, very thinly sliced, dark green parts reserved separately
1 tablespoon thyme leaves
1 1/2 pounds Yukon Gold potatoes (about 2 large), peeled, cut into 1-inch pieces
4 cups (or more) low-sodium chicken broth
2 tablespoons crème fraîche or sour cream, room temperature
Kosher salt
Freshly ground white or black pepper
4 large eggs, room temperature
2 tablespoons parsley leaves with tender stems
Finely grated lemon zest (for serving)