A long weekend in Schwerin and a buisiness trip of several days’ duration afterwards didn’t stop me to serve our weekly soup. My son asked for a tomato soup and I decided that the
Provençal Tomato Soup with Poached Eggs
from the Slow Cooker was the right thing to fulfill his desire. I doubled the following recipe to serve 4 persons. My young gentlemen and their guest liked the soup, but they thought it was too “orangy”. I loved the addition of orange zest. Of course I could have cooked the soup in the usual way, but a Slow Cooker is so convenient for part-time working moms, who arrive at home the same time as the their pinched with hunger teenagers.
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Provençal Tomato Soup with Poached Eggs |
| Categories: | Slow Cooker, Crockpot, Soup |
| Yield: | 2 Servings |
Ingredients
| One 28-ounce can whole plum tomatoes, crushed | |||
| — and undrained | |||
| 1 | small | Yellow onion, coarsely chopped | |
| 1 | Or 2 cloves garlic, to your taste, minced | ||
| 1 | Medium-size red or white new potato, cubed | ||
| Or | |||
| 1/2 | cup | Cooked white or brown long-grain rice | |
| 3 | tablesp. | Olive oil | |
| 3 | strips | Orange zest, about 2 inches long by 1/2 inch | |
| — wide | |||
| Pinch of saffron threads | |||
| 1/4 | teasp. | Chopped fresh thyme leaves | |
| 1/8 | teasp. | Fennel seed, crushed in a mortar and pestle | |
| 1/8 | teasp. | Sugar | |
| 1/4 | teasp. | Salt | |
| Pinch of cayenne pepper | |||
| 2-4 | Eggs | ||
| 3-4 | tablesp. | Chopped fresh Italian parsley | |
| Extra-virgin olive oil, optional for drizzling |
Source
 * |
Beth Hensperger Not Your Mother’s Slow Cooker Recipes for Two: For Your Small Slow Cooker * ISBN 978-1-55832-340-7 |
| Edited *RK* 05/09/2009 by | |
| Ulrike Westphal |
Directions
1. Place the tomatoes, onion, garlic, potato, olive oil, orange zest, saffron, thyme, fennel seed, sugar, salt, and cayenne pepper into the slow cooker. Cover and cook on HIGH for 3 to 3 1/2 hours. The soup will be quite thick, but you can thin with a bit of hot water or chicken broth if you like.
2. Remove the strips of orange zest and discard. Break each egg into a heatproof cup. Lower the cup into the soup so the egg can flow out gently. You will easily be able to cook 2 eggs at once; if you have an oval cooker, 4 will fit; otherwise cook in 2 shifts. Cover and set a timer for 5 minutes for runny yolks, 7 minutes for firmer yolks. (You can test them for doneness by gently pressing each yolk with a spoon.)
3. To serve, use a slotted spoon to gently slip a poached egg into the bottom of each shallow soup bowl. Ladle the hot soup over the egg, sprinkle with parsley, drizzle with olive oil, if desired, and serve immediately.
:COOKER: 3 quart
:SETTING AND COOK TIME: HIGH for 3 to 3 1/2 hours
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This is my 16th post for Debbies Souper Sunday
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