INGREDIENTS:
1 T extra virgin olive oil
1 C yellow onion, chopped
2 cloves garlic, minced
¼ t minced fresh ginger
½ -1 t high quality curry powder
1 16oz can diced tomatoes in juice
½ C dry white wine
2 ½ C chicken or vegetable stock
¼ t crushed red pepper flakes (or to taste)
2 slices crusty bread
2 eggs
Garnish – freshly ground black pepper, olive oil and minced parsley or chives
METHOD
In a stock pot heat the olive oil over medium heat until shimmering. Add the onions and sweat briefly. Add garlic, ginger and curry powder and sauté until softened and lightly browned, about 5 minutes. Deglaze with wine.
Add crushed red pepper (if using), canned tomatoes and their juices, plus stock and bring to boil. Reduce heat to low and simmer for 20 minutes.
Carefully transfer soup to a blender (or use an immersion blender) and puree soup until smooth. Pour the pureed soup through a strainer, pressing on the solids with a rubber spatula, discard the solids. Taste soup and season with salt and pepper. The soup may be prepared to this point and stored in the refrigerator for up to 3 days.
For service, return soup to saucepan and reheat on medium low until hot. Meanwhile, lightly brush bread with olive oil. For added flavor you may also rub with the cut side of a clove of garlic. Toast or grill the bread and set aside.
Place 2” water in a deep skillet. Heat water to a simmer. Crack eggs and gently lower into simmering water. Turn off heat and cover skillet with tight fitting lid. Poach eggs for 3-5 minutes. Carefully remove eggs from water and blot on paper toweling.
To serve, place a slice of grilled bread in the bottom of a warmed soup bowl. Place an egg on the bread and ladle the hot soup over. Top with a drizzle of olive oil, freshly ground black pepper and minced herbs.
Serve 2 generously
