Provençal Garlic and Saffron Soup

Name: Provençal Garlic and Saffron Soup
Yield: serves 4
Ingredients: 3 whole heads garlic, cloves separated and peeled; 2 tablespoons extra-virgin olive oil; 2 cups sliced leeks, white and pale green part only; 1 Yukon Gold potato (about 4 ounces), peeled, cut into 1/2-inch chunks; 1 quart vegetable stock (page 191); 1/2 teaspoon saffron threads; Kosher salt and freshly ground white pepper; 1/4 cup heavy cream or half-and-half; 4 baguette slices, about 3/4 inch thick; Extra-virgin olive oil; 1 clove garlic, halved; 1 tablespoon white wine vinegar; 4 large eggs; 2 tablespoons finely sliced fresh chives for garnish; Piment d’Espelette (Basque ground red pepper) or paprika for garnish

December 22, 2011

Hubert Keller, chef-owner of San Francisco’s Fleur de Lys, patterned this recipe after the traditional Provençal soupe doux (sweet garlic soup), a specialty of the peasant kitchen. But as you might expect from a chef for one of the city’s most elegant restaurants, Chef Keller has refined the procedure, blanching the garlic to temper some of its bite and adding saffron for a richer color. A poached egg set on a crouton in the center of the soup really dresses up the dish. Chef Keller participated in the 1991 Workshop.

Recipe notes

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