I just wrapped up a weekend of hosting 10 of my female Meyer relatives (aunts, sisters, stepmom, cousins) at my home. We gathered to celebrate the upcoming wedding of my cousin Kelly with gifts, chatting, swimming, and eating, eating, eating.
I spend so much time cooking alone that it is a real treat to have my extended family around to cook with me. These are the ladies who taught me how to cook and to love good, fresh food. Nothing makes me happier than having them in my kitchen. Not only are they great cooks that just know how to jump in and get chopping, they are maniacal dish washers! All mothers should teach their children that dish washers are welcome guests in any home.
My aunt Mary and I shopped at the Minneapolis Farmers’ Market on Friday and the group cooked the bounty all weekend long: Beets, strawberries, green and yellow beans, tomatoes, chard, lettuces, herbs, garlic, snap peas, radishes. So many beautiful ingredients to play with.
When they all left yesterday, my house felt so quiet and empty. This garlic soup was the perfect way to cheer myself up, as well as use some of the lovely leftovers from the weekend’s feasting. I make the base of this soup often—the garlic ends up mellow and sweet, a delicious complement to any number of add-ins. If you’ve never tried a fried egg in soup before, you are in for a real treat. The yolk adds a layer of richness that transforms ordinary broth from simple to sublime.
Photo by Stephanie Meyer
Photo by Stephanie Meyer
Garlic Soup with a Fried Egg
The soup alone is delicious, but is also highly adaptable. In the photo above I spooned warm sausage, sauteed arugula, and white beans into the bowl before ladling in the broth—because I had sausage, arugula, and white beans in the fridge!
10 cloves garlic, peeled, sliced thin
4 Tbsp. olive oil, divided
1 tsp. paprika or smoked paprika
1 Tbsp. harissa
1 Tbsp. tomato paste
1/2 c. white wine
4 c. chicken broth or stock
4 large eggs
salt & freshly ground black pepper
4 Tbsp. grated cheese (optional)
In a Dutch oven, heat 2 Tbsp. oil over medium heat. Add garlic, turn heat to low, and saute until soft but not brown, about 5 minutes. Add the paprika, harissa, and tomato paste and saute for 5 minutes, stirring frequently. Stir in wine and simmer until liquid is almost evaporated and mixture is a thick paste, about 5 minutes, then stir in chicken stock. Bring to a boil, turn heat to low, partially cover, and simmer for 30 minutes. Season to taste and keep warm.
Set out four soup bowls. Heat the remaining 2 Tbsp. of oil in a large skillet over medium heat. Fry eggs to desired doneness, seasoning with salt & pepper. Place one egg in each of four bowls, ladle soup over, top with grated cheese and freshly ground pepper, and serve immediately.