Remember those perfect poached eggs used in Chef Jarrett Schwartz’s April 23 blog post?
Well grab some more of those local eggs and try his BLT Soup recipe topped with a perfectly poached egg and Snake River Farms Bacon crumbles, no…. chunks!
Gordon Gregory, (www.GordonGregoryPhoto.com), is not only an excellent photographer but also a wonderful father, husband and home chef! He made the soup last night for his family’s dinner and, before sitting down, he decided to photograph it. Pretty darn good looking picture and, from this morning’s report, pretty tasty, too!!!
Here is the recipe from Chef Jarrett Schwartz (www.chefjarrettschwartz.com).
BLT Soup Topped with 3 Minute Perfect Poached Egg/Snake River Farms Bacon
3 cups of vegetable stock, 1/8 cup olive oil, 1 clove garlic, 1/2 cup chopped celery, 1/2 cup chopped onion, 6 smallish tomatoes like roma( the riper the better) , 1 sprig fresh rosemary chopped, 2 sprigs basil fresh…salt and pepper, 1/4 cup red wine, 1 tbsp sugar, 1 tbsp apple vinegar
Add oil, all vegetables and herbs,saute at med high for 3 minutes, add wine, reduce by half, add stock simmer for 15 minutes, add vinegar, sugar, salt & pepper to taste…simmer for 2 minutes…then puree in blender
Transfer to soup bowls, add cooked chopped Snake River Farms bacon, a few leaves of arugula and a perfect 3 minute poached egg (follow blog link above) drizzle with a fine olive oil and serve…..now savor!!!