Thursday, January 31, 2013

Oven-Baked Vegetable Soup with Poached Egg

Warm, comforting, simple winter fare.   How does that happen without creating a heavy meal?  Like this:

Spirea at SW corner of house
  •  A big pot of vegan vegetable soup (see below for recipe--it's WW 0 Points) stored in the garage frig.  A small bowl stored indoors in the kitchen frig.  3 degrees Fahrenheit with winds creating below zero wind chill.  Hm...probably skipping the trip to the garage.   Next:
  • Oven heating to 375 degrees Fahrenheit.
  • Alyce tripping to the basement store room to fetch onion soup ramekins. Quick, thorough wash and warm up of the bowls (with hot water) while soup heats on stove.
  • Pouring about a cup of hot soup into the bowl.  Making a hole in the middle and pouring in an egg  cracked into a measuring cup.  Sprinkling with salt, pepper, and a little grated Parmesan since I had it.   (continued...)

  • Placing bowl on rimmed sheet and baking about 18- 20 minutes for runny eggs and about 23 for soft-set.  25-30 for hard set--a guess, as I only let mine go to 23!
  • Happily dining.


30-Minute Vegan and Gluten-Free Vegetable Soup a la Provence

Have fun cooking and taking care of yourself as you stay warm,

No comments:

Post a Comment

Love hearing from you! If you don't have gmail or a blog, you can choose "anonymous" from the comment pull-down menu. Sign your name within the comment box if you'd like. Thanks, Alyce