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Tomato Chowder With Mollet Eggs and Croutons
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
- 3tablespoons virgin olive oil
- 2onions (8 ounces), peeled and coarsely chopped (1½ cups)
- 8scallions, trimmed (but with green left on) and chopped (1 cup)
- 2carrots, peeled and coarsely chopped ( Âľ cup)
- 4cloves garlic, peeled, crushed and chopped (1 tablespoon)
- 3tablespoons flour
- 4cups chicken stock (preferably homemade, unsalted and defatted) or 4 cups water and 2 cubes chicken bouillon
- 1pound cherry tomatoes
- 1can (28 ounces) plum tomatoes, preferably imported
- 1½teaspoons salt
- ½teaspoon freshly ground pepper
- 1teaspoon dried thyme leaves
- ½teaspoon dried sage leaves
- 6slices country-style bread (6 ounces), preferably stale, for croutons
- 1tablespoon virgin olive oil
- 1clove garlic, peeled
- 6small eggs
- Âľcup grated Swiss cheese (optional)
For the Garnishes
Preparation
- Step 1
Heat the 3 tablespoons olive oil in a large, sturdy saucepan. When the oil is hot but not smoking, add the onions, scallions, carrots and chopped garlic, and cook over high heat, stirring constantly, for 6 to 8 minutes. Sprinkle the flour on top of the mixture, stir thoroughly and cook for 2 minutes longer, stirring. Mix in the stock.
- Step 2
Meanwhile, place the cherry tomatoes in the bowl of a food processor, and process until coarsely chopped. You should have about 2 cups. Add the can of plum tomatoes, and process for 5 seconds. Add to the soup with the salt, pepper, thyme and sage. Bring to a boil, stirring occasionally; then, cover, reduce heat to low and cook for 30 to 40 minutes.
- Step 3
Preheat the oven to 400 degrees.
- Step 4
While the soup is cooking, prepare the garnishes: brush the bread slices with the tablespoon of oil, and bake them in a single layer on a cookie sheet in the 400-degree oven for 10 to 12 minutes, or until nicely browned. Rub one side of the croutons with the peeled garlic clove, and set them aside.
- Step 5
Using a thumbtack, make a hole in the rounded end of each egg. Lower the eggs gently into a pan containing enough boiling water to cover them, and cook the eggs for 5 minutes in barely boiling water. Drain the hot water from the pan, and shake the pan to crack the shells of the eggs on all sides. Fill the pan with ice and water, and set the eggs aside to cool completely.
- Step 6
When the eggs are cool, peel them carefully (so as not to damage the yolks, which are still runny) under cool running water.
- Step 7
At serving time, bring the soup to a strong boil, and ladle about 10 ounces of it into each of six bowls. Place an egg in the center of each bowl, and wait for about 5 minutes for the eggs to warm in the center. Place a crouton in each bowl, and serve, sprinkled, if desired, with the cheese.
Private Notes
Cooking Notes
I made this recipe today just as it outlined. It is the best tomato soup i have every made or eaten!
A perfect soup when you are in the mood for a more substantial version, especially with the oeuf mollet (soft boiled egg). Followed the directions exactly, except for fresh thyme and sage - at least I thought I did, but directions never mention adding the broth, so I did not originally, oops - which yields a hearty, not quite chunky tomato soup. Make sure you poke the round end of the egg, else most white will escape. Garlic croutons and the egg make it a full meal, perfect winter dinner!
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