Tomato Soup With Poached Eggs, Croutons and Pancetta
Upgrade tomato soup and grilled cheese with this fun yet unfussy tomato soup, made richer and creamier by the addition of soft poached eggs and crispy pancetta.
Long and chilly winter nights call for cooking comforting meals over a warm stove. Upgrade tomato soup and grilled cheese with this fun yet unfussy tomato soup, made richer and creamier by the addition of soft poached eggs and crispy pancetta. Both toppings couldn’t be easier to make: The pancetta is quickly baked in the oven, and the eggs are poached directly in the hot soup as it cooks..
POACH COACH. The freshest eggs make the best poached eggs, and bringing them to room temperature will ensure eggs are cooked to desired doneness. If you prefer poached eggs with harder yolks, increase your poaching time.
Tomato Soup With Poached Eggs, Croutons and Pancetta
Serves | 6 |
6 slices pancetta or bacon
1 tsp olive oil
8 tsp unsalted butter, divided
1 small onion, chopped
2 28-oz cans San Marzano tomatoes
1/4 cup firmly packed brown sugar
pinch red pepper flakes
1 bay leaf
3/4 cup whole milk
salt and freshly ground black pepper, to taste
6 slices bread, lightly toasted and cut into ¼-inch squares
6 eggs
Preparation:
Preheat oven to 375°F. Prepare a rimmed baking sheet with parchment paper and place pancetta on sheet in flat rows. Bake until crispy, about 10 to 12 minutes. Set aside.
In a large saucepan with a lid over medium heat, add oil and 1 teaspoon butter. Add onion and sauté until translucent but not browned. Add tomatoes and brown sugar and stir to combine. Allow tomatoes to cook until sugar is dissolved. Add red pepper flakes and bay leaf. Cook for 15 minutes, Remove pan from heat; remove and discard bay leaf. Using an immersion blender, purée soup until smooth. Add milk and return pan to medium-low heat to cook for 5 minutes more. Gradually reduce heat until soup is at a low boil. Season with salt and pepper to taste.
In a separate skillet over medium-high heat, melt remaining butter until it foams. Add bread cubes and toast, tossing occasionally, until bread is sizzling and takes on some color and all butter is absorbed. Cover pan with lid and turn off heat.
Add eggs, one at a time, to warm soup. Place lid on saucepan and cook for 4 minutes. Carefully spoon 1 egg into 6 serving bowls, then ladle soup into bowls. Divide croutons and pancetta over top of each bowl and serve.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
from_the_kitchen-subscribe@yahoogroups.com
recipes_sharing-subscribe@yahoogroups.com
TheKittyKonnection-subscribe@yahoogroups.com
lindasplaceincyberspace-subscribe@yahoogroups.com
Posted by: "Jodi Thompson" <tigger63755@charter.net>
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
No comments:
Post a Comment