Spinach Bouillabaisse

Ingredients

• 16 cups water
• kosher salt
• 2 1/2 lbs spinach, stemmed
• 1 tablespoon extra virgin olive oil, plus extra for drizzling
• 2 leeks, white and light green parts only sliced
• 4-6 garlic cloves, minced
• 1 lb red potatoes, sliced
• 1 bouquet garni, made with bay leaf and thyme and parsley
• 1 pinch saffron
• fresh ground black pepper
• 4 large eggs
• 4 slices bread, thick slices, toasted and rubbed with garlic
• 1/2 cup gruyere cheese, grated

Directions

1. 1

   Bring the water to a boil in a large pot. Add 1 T salt and the spinach. Blanch just until wilted, less than a minute. Using a slotted spoon, transfer the spinach to a bowl of cold water. Let sit for a couple of minutes, drain, and squeeze out the water. Chop coarsely and set aside. Measure out 6 c of the cooking water and set aside.

2. 2

   Heat 1 T olive oil in a large, heavy soup pot over medium heat and add the leeks. Cook, stirring often, until tender and translucent, about 5 minutes, and add the garlic. Cook, stirring, for another minute or so, until fragrant.

3. 3

   Add the spinach and stir together for a few seconds, then add the potatoes, the 6 c reserved blanching water, and the bouquet garni. Bring to a boil and crumble in the saffron.

4. 4

   Reduce the heat to a simmer, cover, and simmer for 15 minutes, or until the potatoes are tender. Taste and adjust salt. Add pepper. Discard the bouquet garni.

5. 5

   Have the soup at a bare simmer. One by one, break each egg into a teacup, then tip into the soup. Poach the eggs for 4-5 minutes, until just set.

6. 6

   Place a crouton in each bowl and, using a slotted spoon, scoop out a poached egg and place it on top. Ladle the soup into the bowls. Sprinkle on the cheese and drizzle on a little olive oil. Serve.