Old MacDonald's Potato Box Recipes
Bouillabaisse of Peas Ingredients For bouquet garni: 1 (4-inch) piece celery 1 Turkish or 1/2 California bay leaf 3 fresh thyme sprigs 2 fresh parsley sprigs 8 black peppercorns 1/4 teaspoon slightly crushed fennel seeds For soup: 1 lb medium boiling potatoes 1 qt water 5 tablespoons extra-virgin olive oil 6 (1-inch-thick) slices baguette 1 medium onion, finely chopped 4 garlic cloves, minced 1 (10-oz) package frozen baby peas (not thawed) 1 1/2 teaspoons salt 1/2 teaspoon black pepper 6 large eggs Directions Make bouquet garni: Wrap bouquet garni ingredients in cheesecloth and tie with kitchen string. Make soup: Bring water and bouquet garni to a boil in a 1 1/2-quart heavy saucepan. Meanwhile, heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking and cook bread slices, turning over once, until golden, 3 to 5 minutes. Transfer bread to 6 soup bowls. Add remaining 3 tablespoons oil to skillet and cook onion over moderate heat, stirring frequently, until softened, 4 to 5 minutes. Peel potatoes, then cut crosswise into 1/3-inch-thick slices. Add potatoes to onion and cook, turning occasionally, until onion is translucent, 3 to 4 minutes. Add garlic, peas, salt, pepper, and hot water with bouquet garni and simmer, covered, until potatoes are tender, about 7 minutes. Discard bouquet garni. Break eggs into simmering soup and poach, uncovered, spooning broth over eggs occasionally, until softly set, about 6 minutes. Transfer eggs with a slotted spoon to toasts and divide soup among soup bowls.

Old MacDonald's Potato Box Recipes

Bouillabaisse of Peas

Ingredients

For bouquet garni:
1 (4-inch) piece celery
1 Turkish or 1/2 California bay leaf
3 fresh thyme sprigs
2 fresh parsley sprigs
8 black peppercorns
1/4 teaspoon slightly crushed fennel seeds

For soup:
1 lb medium boiling potatoes
1 qt water
5 tablespoons extra-virgin olive oil
6 (1-inch-thick) slices baguette
1 medium onion, finely chopped
4 garlic cloves, minced
1 (10-oz) package frozen baby peas (not thawed)
1 1/2 teaspoons salt
1/2 teaspoon black pepper
6 large eggs

Directions

Make bouquet garni:
Wrap bouquet garni ingredients in cheesecloth and tie with kitchen string.

Make soup:
Bring water and bouquet garni to a boil in a 1 1/2-quart heavy saucepan.

Meanwhile, heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking and cook bread slices, turning over once, until golden, 3 to 5 minutes. Transfer bread to 6 soup bowls. Add remaining 3 tablespoons oil to skillet and cook onion over moderate heat, stirring frequently, until softened, 4 to 5 minutes. Peel potatoes, then cut crosswise into 1/3-inch-thick slices. Add potatoes to onion and cook, turning occasionally, until onion is translucent, 3 to 4 minutes. Add garlic, peas, salt, pepper, and hot water with bouquet garni and simmer, covered, until potatoes are tender, about 7 minutes. Discard bouquet garni.

Break eggs into simmering soup and poach, uncovered, spooning broth over eggs occasionally, until softly set, about 6 minutes. Transfer eggs with a slotted spoon to toasts and divide soup among soup bowls.