Soup and Salad, with Style: Salad Lyonnaise and Leek and Potato Soup

Name: Soup and Salad, with Style: Salad Lyonnaise and Leek and Potato Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 16
Cuisine: Global
Ingredients: 1 kilograms bacon, 1 (1/2-inch) slice from butcher counter; 1 liters good quality chicken stock, available on soup aisle; 2 heads chicory, washed and torn into bite-sized pieces; 2 teaspoons Dijon mustard; 4 eggs; 2 heads endive, quartered lengthwise and leaves separated; 1 bay leaf, fresh or dried; 2 Tbsps chopped fresh chives, for garnish; 1 Tbsp chopped fresh tarragon leaves, 3 sprigs; 2 large cloves garlic, cracked away from skin; 4 leeks, trimmed of tough tops, leave 3 to 4 inches of green on white of leek; 4 slices whole grain French bread, cut into very small pieces, plu more for dipping; 2 Tbsps Extra-virgin olive oil, for soup, 1/4 cup for salad dressing, some for drizzling; 4 all purpose potatoes, such as russet, peeled and sliced; 16 servings Salt and freshly ground black pepper; 1 shallot, chopped; 3 Tbsps white wine vinegar

Soup and Salad, with Style: Salad Lyonnaise and Leek and Potato Soup might be just the hor d'oeuvre you are searching for. One serving contains 503 calories, 19g of protein, and 38g of fat. This dairy free recipe serves 16. A mixture of salt and pepper, grain bread, endive, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Preheat the oven to 300 degrees F.

Equipment you will use

Oven

Cut leeks in half lengthwise and slice into 1/2-inch pieces.

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Leek

Place leeks in a colander. Separate sliced leeks under cold running water and clean them.

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Leek

Water

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Colander

Drain well.

Heat a medium soup pot over medium high heat.

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Soup

Equipment you will use

Pot

Add 2 tablespoons extra-virgin olive oil, bay leaf and leeks. Season with salt and pepper. Peel potatoes and thinly slice them, adding them to soup pot as you go. Season potatoes with a little salt, add chicken stock to soup pot. Cover soup and bring to a boil. Uncover and simmer 12 to 15 minutes, until potatoes are very tender. Break up potatoes to slightly thicken soup.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Chicken Stock

Bay Leaves

Potato

Leek

Salt

Soup

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Pot

Remove bay leaf.

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Bay Leaves

While soup simmers, rub the inside of a large mixing bowl with the cracked garlic. Slice the bread into small cubes.

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Garlic

Bread

Soup

Dry Seasoning Rub

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Mixing Bowl

Add the bread to the bowl, drizzle generously with olive oil, and season well with salt and pepper. Toss the bread in the bowl to completely coat with oil, and pour onto a baking sheet in 1 layer.

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Salt And Pepper

Olive Oil

Bread

Cooking Oil

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Baking Sheet

Bowl

Place in the oven and toast until golden, about 6 or 8 minutes.

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Toast

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Oven

Fill a medium skillet with warm water and bring to a gentle simmer over medium low heat.

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Water

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Frying Pan

Meanwhile, cut slab bacon into 1/4-inch slices, making fat matchstick shapes. Cook bacon in small nonstick pan over medium high heat.

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Slab Bacon

Bacon

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Frying Pan

Remove rendered bacon to paper towels. Return pan to heat and cook the shallots in the bacon dripping 3 to 5 minutes, until just tender, over medium heat.

Ingredients you will need

Shallot

Bacon

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Paper Towels

Frying Pan

Whisk in 2 tablespoons of vinegar and Dijon until well combined. While whisking, slowly drizzle in the 1/4 cup olive oil until combined. Season with salt and pepper.

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Salt And Pepper

Olive Oil

Vinegar

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Whisk

Pour the remaining tablespoon of vinegar into the simmering water. Crack an egg into a small bowl. Gently pour the egg into the simmering water. Repeat with the remaining 3 eggs. Cook eggs for about 2 minutes for runny yolks, or about 4 for solid yolks. Do not allow the water to boil! Carefully remove the eggs with a slotted spoon to a towel-lined plate to drain.

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Vinegar

Water

Egg Yolk

Egg

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Slotted Spoon

Bowl

Tear the chicory into bite-sized pieces, and julienne the endive.

Ingredients you will need

Endive

Put the greens in the same bowl you tossed the bread in.

Ingredients you will need

Greens

Bread

Equipment you will use

Bowl

Add the dressing, and tarragon and toss well with tongs. Divide between 4 plates, and top each with a poached egg. Season salad with more salt and cracked pepper.

Ingredients you will need

Cracked Pepper