Real African Dishes: [MC-AllEthnic-Recipes] Slow Cooker Spinach and Egg Bouillabaisse

Monday, February 20, 2012

[MC-AllEthnic-Recipes] Slow Cooker Spinach and Egg Bouillabaisse - French; 9 pts plus

This needed garlic; lots and lots of garlic!
* Exported from MasterCook *

Slow Cooker Spinach and Egg Bouillabaisse - French

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowFat (Less than 20%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 russet potato -- (baking), peeled and chopped
1 large onion -- chopped
3 cups broth -- store-bought, homemade, or water
3 cups water
salt and freshly ground black pepper
10 ounces frozen chopped spinach -- (1 package), thawed
6 large eggs
1 baguette -- cut into 1/2-inch slices, toasted
To serve: -- freshly grated Parmesan, aioli, or rouille

In a large slow cooker, combine the potatoes, onion, broth, and water.
Season with salt and pepper to taste. Cover and cook on high for 6 hours,
or until the potatoes are very tender. Stir in the spinach and cook for 15
minutes, or until the spinach is hot.

When ready to serve, break 1 egg into a small cup. Remove the cover of the
slow cooker and, holding the cup close to the surface, pour in the egg.
Repeat with the remaining 5 eggs, placing them about an inch apart on the
soup. Cover and cook for 5 minutes, or until the eggs are done to taste.

Place a slice or two of toast in each soup bowl. Carefully spoon an egg
and some of the soup over the toast. Sprinkle with the cheese or pass the
aioli or rouille. Serve hot.

Serve 6

AuthorNote: When I first visited Provence, I was surprised to learn that
bouillabaisse, which I always thought of as a fish soup, can also be made
with vegetables and [2Favorite]. Then I discovered this sensational
meatless version. Each portion is served with a poached egg on top. When
your spoon touches the softly cooked egg, the yolk oozes into the soup.

Poaching eggs on the soup may seem tricky, but it is really quite easy.
Just be sure to break the eggs, one at a time, into a cup first, and then
carefully slip each egg onto the surface of the soup. If an egg breaks
before you serve it, don't be concerned. The soup will still taste great.

Cuisine:
"French"
Source:
"French Slow Cooker by Michele Scicolone, 2012"
S(Formatted by Chupa Babi):
"Feb 2012"
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Per Serving (excluding unknown items): 359 Calories; 7g Fat (18.8%
calories from fat); 16g Protein; 57g Carbohydrate; 5g Dietary Fiber; 212mg
Cholesterol; 574mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat;
1/2 Vegetable; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0