Makes 4 servings. Difficulty
2 Tablespoons olive oil 1 large leek, thinly sliced 2 onions, minced 1/2 head of garlic, roasted and smashed 1 small fennel bulb, halved 2 tomatoes, peeled & seeded 3 cups water 1 cup dry white wine 1 bouquet garni(see tips) 4 eggs Salt and freshly ground black pepper gf french bread, sliced and toasted
In a large, heavy saucepan, heat the olive oil over medium heat. Sauté leeks and onions until tender. Add the roasted garlic, fennel, tomatoes, water, wine and bouquet garni. Simmer uncovered for 20-30 minutes.
Strain the soup into a bowl through a fine sieve, pushing the vegetables through the sieve. Return the soup to the saucepan and simmer over medium heat. Adjust seasonings to taste with salt and freshly ground pepper. Break the eggs, one at a time, into a saucer and slip each into the soup and poach for 3 minutes. To serve, place one egg in a warmed soup bowl and ladel the soup over the top. Serve with sliced toasted gf french bread.
This recipe calls for 1/2 head of garlic roasted. Roast a whole head of garlic and reserve the remaining roasted garlic for spreading on crostini or for other soups, vegetables or grilled meat.
To make a bouquet garni, take 1 leek leaf, 1 sprig of parsley, 1 sprig of thyme and 1 bay leaf and tie together with kitchen twine.