Sous Vide Garlic-Potato Soup with Poached Egg
You can alter the flavor of this wintry sous vide soup by using thyme in place of the rosemary, or equal amounts of rosemary and thyme. If watercress is not in the market, flat-leaf parsley makes a good substitute.
Ingredients:
- 6 eggs
- 2 Tbs. extra-virgin olive oil
- 1 yellow onion, diced
- 4 garlic cloves, thinly sliced
- 1 3/4 lb. (875 g) Yukon Gold potatoes, unpeeled and thinly sliced
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 3 fresh rosemary sprigs
- Kosher salt and freshly ground pepper
- 1 cup (8 fl. oz./250 ml) heavy cream
- 2 cups (16 fl. oz./500 ml) water, plus more as needed
- Juice of 1 lemon
- 1/2 cup (4 oz./125 g) crème fraîche
- Watercress leaves for garnish
Directions:
Prepare an immersion circulator for use according to the manufacturer’s instructions. Preheat the water to 145°F (63°C).
When the water reaches 145°F, using a slotted spoon, carefully lower the eggs into the water bath and cook for 45 minutes.
When the eggs are ready, remove them from the water bath with the spoon. Set aside.
Prepare an immersion circulator for use according to the manufacturer’s instructions. Preheat the water to 185°F (85°C).
In a sauté pan over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until tender, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute more. Remove from the heat and let cool.
Place the potatoes, butter, rosemary, 1 Tbs. salt, 1 tsp. pepper and the cooled onion mixture in a large sealable plastic freezer bag. Seal the bag closed except for a small opening at one corner. Holding the bag near the opening, slowly lower it into the water, leaving only the seal exposed. The pressure of the water will force out the air, creating a substantial vacuum. Seal the opening securely closed. (Be sure to use a locktop bag, not one with a sliding closure, which does not allow a complete seal.)
When the water reaches 185°F, lower the bag into the water bath and clip the top of the bag to the side of the water basin. Cook until the potatoes are very tender, 1 1/2 to 3 hours.
When the potatoes are ready, remove the bag from the water bath. In batches, transfer the contents of the bag to a blender. Add the cream and the 2 cups (16 fl. oz./500 ml) water and process, starting on low speed and gradually increasing to high speed, until smooth, about 4 minutes. Add more water if needed to achieve the desired consistency. Transfer to a large saucepan, stir in the lemon juice and crème fraîche, and heat gently until piping hot. Season to taste with salt and pepper.
Ladle the soup into individual bowls. Top each bowl with an egg, then garnish with the watercress and finish with a grinding of pepper. Serve immediately. Serves 6.
Adapted from Williams Sonoma The Sous Vide Cookbook (Weldon Owen 2017)
Recommended Products
-
$30
-
$209.95
(31)
-
$22.95
-
$44.95
-
$42.95
-
$54.95
