Italians love eggs. Fresh egg pastas, sauces, breads and desserts. Poached eggs turn up on fish dishes, chicken and on top of already fresh egg pasta. So naturally, poached eggs will make their way into hearty soup dishes.
The origins of this dish have two soup bases. Tomato or creamed spinach. I have used both but right now there is some amazing Rainbow Chard in season. I have been trying to give this dish a lighter taste. I use Yukon Gold potatoes instead of Russet potatoes for a richer texture and taste. I lowered the fat content by eliminating cream and milk and limiting the amount of butter used. To get a rich cream like texture I puree the potato and leek soup base before I add the Rainbow Chard.
This guilt free dish is packed with vitamins and protein and full of flavor. For those of you not limiting your dairy or animal protein intake you can add a sprinkle of parmesan or decorate the bowl with chopped cooked pancetta or bacon. Serve with a robust Chianti wine.
Rainbow Chard Soup with Poached Egg
For the soup:
1 Pound Rainbow chard, rinsed and roughly chopped into small pieces
1 Small leek, cut small and rinsed well
1 Yukon potato, scrubbed and cut into small ½ inch cubes
3 Cups vegetable stock
2 Tablespoons butter
Pinch of cracked black pepper
1 Teaspoon fresh thyme
1 Small French baguette
1 Tablespoon olive oil
For Egg poaching:
4 Large organic eggs
1 Teaspoon white vinegar
4 Cups water
Grill pan and either a blender or hand held mixer
To make the soup base:
Place a large soup or stock pot over medium heat. Melt butter in the pot.
Add leeks and potato, stir until coated. Cook until the leek looks translucent, about 4 minutes.
Pour in vegetable stock, 1 cup water and black pepper. Lower heat to low and simmer for 15 minutes until the potato is soft. Test by inserting the tip of a knife. If the knife goes through without any effort it is ready.
Transfer to a blender or with a handheld mixer puree until smooth.
Return to soup pot and place back over low heat. Add rainbow chard and simmer another 15 minutes.
While soup is simmering place a grill pan over medium-high heat.
Slice baguette on a diagonal.
Brush both sides with olive oil and place on grill pan until heated through. About 3 minutes on each side.
Remove from heat and set aside.
To poach egg:
In a small sauce pan bring 3 cups water to a boil. Reduce heat to low.
Crack one egg into a small container (small measuring bowl or ramekin) to make sure egg shell is removed.
Slowly slide into simmering water.
You will notice the egg white start to drift around the edge of the pan. With a large metal spoon slowly guide to egg white closer back to the yolk. Continually move the egg white around the yolk to keep it compact.
For a soft egg cook for about 4 minutes.
Remove with a slotted spoon.
Spoon a few ladles of soup into a bowl.
Add a poached egg in the center.
Decorate with cracked black pepper and thyme.
Add two slices of grilled baguette.
All recipes © Laura Dove