This text is part of the special book Plaisirs
Recipe from the book Gourmet trip in the Alps by Meredith Erickson (Glénat Editions, $70)
Servings | 4
INGREDIENTS
1 ciabatta or panini bread, cut into 5 cm pieces
50g country bread croutons
1 bunch chicory, minced (or dandelion or radicchio leaves)
5 c. tablespoons extra virgin olive oil, separated
1 yellow onion, diced
200g pancetta, diced
1.4 liters unsalted vegetable stock
4 eggs
1 C. teaspoon fennel seeds, dry-toasted
Fine sea salt and freshly ground black pepper
A few sprigs of chopped chives for garnish
PREPERATION
In a Dutch oven, heat 3 tbsp. tablespoon olive oil over medium heat.
Add onion and pancetta. Sauté until browned, about 5 to 7 minutes.
Pour in the vegetable broth and bring to a boil.
Add the bread, lower the heat and simmer for 45 minutes.
Blend the soup in a blender until a smooth, creamy liquid is obtained. Adjust the seasoning, then keep warm in the Dutch oven, over very low heat.
While the soup is cooking, blanch the chicory in salted boiling water for 1 or 2 minutes.
Transfer the chicory to a bowl filled with ice, then drain.
In a frying pan, heat the rest of the olive oil, brown the chicory for 4 to 5 minutes. Season.
In a large saucepan, bring water to a boil over high heat, then reduce heat to simmer.
Crack an egg into a bowl, then gently pour it into the water while creating a slight whirlpool with a spatula or wooden spoon.
Cook the egg for 2 minutes, then remove it carefully using a slotted spoon and place it on absorbent paper. Repeat for each egg.
In soup plates, pour the soup, place an egg in the center of the plate, strips of chicory and croutons. Sprinkle with chopped chives and fennel seeds. Pour a drizzle of olive oil and enjoy!