Name: Bouillabaisse of Peas
Cook time: 20 min
Total time: 55 min
Yield: Makes 6 servings
Ingredients: 1 (4-inch) piece celery; 1 Turkish or 1/2 California bay leaf; 3 fresh thyme sprigs; 2 fresh parsley sprigs; 8 black peppercorns; 1/4 teaspoon slightly crushed fennel seeds; 1 qt water; 5 tablespoons extra-virgin olive oil; 6 (1-inch-thick) slices baguette; 1 medium onion, finely chopped; 1 lb medium boiling potatoes; 4 garlic cloves, minced; 1 (10-oz) package frozen baby peas (not thawed); 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; 6 large eggs; an 8-inch square of cheesecloth; kitchen string

Originally introduced in our pages as "an ancient Provençal way of dressing up little green peas," this soup may not qualify as a true bouillabaisse (there is no seafood in sight), but it is comfort in a bowl. And since it uses frozen rather than fresh peas, it can be made at any time of year.

Cooks' note:

Egg yolks will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.

Recipe notes

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