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.

　　

Ingredients

serves 4

　　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

　　

Garlic Toasts

4 baguette slices, about 3/4 inch thick

　　Extra-virgin olive oil

　　1 clove garlic, halved

　　

Poached Eggs

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

　　

Step 1

Put the peeled garlic cloves in a small saucepan with cold water to cover. Bring to a boil, drain, then repeat the blanching two times.

　　

Step 2

Heat the olive oil in a large pot over moderate heat. Add the leeks and sauté, stirring often, until wilted, about 5 minutes. Add the blanched garlic, potato, stock, saffron, and salt and pepper to taste. Bring to a simmer and cook until the potato is soft, about 15 minutes. Remove from the heat and let cool slightly.

　　

Step 3

Transfer the soup to a blender or food processor, in batches if necessary, and puree until smooth. Return the soup to a clean saucepan. Stir in the cream. Taste and adjust the seasoning.

　　

Step 4

For the garlic toasts: Preheat the oven to 400°F. Brush the baguette slices lightly with olive oil on both sides. Bake until golden, 10 to 12 minutes. Rub lightly with the halved garlic.

　　

Step 5

For the poached eggs: Bring 3 inches of salted water to a boil in a large pot over high heat. Add the vinegar and reduce the heat to maintain the water just below a simmer. Crack 1 egg into a small ramekin or bowl, then gently slip it into the water. With a slotted spoon, gather the white around the yolk. Repeat with the remaining eggs. Cook gently until the whites are firm but the yolks remain soft, about 3 minutes. Transfer the eggs with a slotted spoon to paper towels or a clean dish towel to drain briefly.

　　

Step 6

To serve, reheat the soup if necessary. Put a toast in the bottom of each soup bowl. Top with a poached egg, then ladle the soup around it. Garnish with a sprinkle of chives and a dash of piment d’Espelette. Serve immediately.

　　

Step 7

Enjoy with Cakebread Cellars Napa Valley Chardonnay or another white wine with lush texture.

　　The Cakebread Cellars American Harvest Cookbook