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Wednesday, January 23, 2013

Tangy Italian Poached Egg Soup

What makes this soup tangy?  The basalmic vinegar and sundried tomatoes.  What makes it Italian?  Basil and choice of vegetables I suppose.  What makes this soup incredible?  That poached egg in the middle!  I was going for a Shakshuka at first, but I realised it's winter and I don't have any fresh tomatoes.  It ended up being a broth with carrots, spinach, red bell, zucchini, and peas.  At the last minute turned the heat up to a boil, cracked an egg in the middle, and let it cook a few minutes.
Voila.  Velvet on demand.
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