I just love soup, not only is it simple and nourishing, it has so many wonderful memories for me.
My Italian grandfather: Orlando Rosadoni, was the most skilled soup maker I have ever come across. “Grandpa soup” as we would call it may have been a simple clear broth with carrots and potatos, or a pasta fagioli thick with borlotti beans and chorizo sausage, whatever the soup of the day it always had an amazing flavor to the last spoonful. Nourishing not only as a result of its ingredients, but also because it was made with loving kindness.
Making soup reminds me that things don’t always have to be fancy or complicated (A point especially relevant in the Gunter household where our two gourmet chef sons are often cooking up something amazing).
Garlic and Spinach Soup with Poached Egg
Ingredients:
- 4 cups chicken or veg broth
- 4 sage leaves
- 2 bay leaves
- 4 cloves garlic, sliced + 1 for rubbing on bread
- Drop of white wine or apple cider vinegar
- Olive oil for drizzling
- 2 slices thick crusty Italian bread, toasted and rubbed with garlic
- 2 eggs
- Sautéed spinach, silverbeet or kale
- Freshly ground black pepper and salt
Method:
- Heat broth in a pot with sage and bay leaves. Once it comes to a boil, remove herbs.
- Add sliced garlic along with salt to taste. Simmer for 10 mins.
- Place garlic rubbed toast in base of 2 soup bowls and drizzle with olive oil
- Crack egg into small cup. Add drop of vinegar to soup, then lightly tip egg into soup. Repeat with 2nd egg. Cook the eggs until whites cooked but yolk soft.
- Place sautéed greens alongside toast in bowls. Sit eggs on top of toast then ladle soup over egg.
- Top with freshly ground pepper and drizzle with olive oil.
Serves 2