Bouillabaisse Of Peas

• 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

1. Wrap bouquet garni ingredients in cheesecloth and tie with kitchen string.
2. Bring water and bouquet garni to a boil in a 1 1/2-quart heavy saucepan.
3. Meanwhile, heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking and cook bread slices, turning over once, until golden, 3 to 5 minutes. Transfer bread to 6 soup bowls. Add remaining 3 tablespoons oil to skillet and cook onion over moderate heat, stirring frequently, until softened, 4 to 5 minutes. Peel potatoes, then cut crosswise into 1/3-inch-thick slices. Add potatoes to onion and cook, turning occasionally, until onion is translucent, 3 to 4 minutes. Add garlic, peas, salt, pepper, and hot water with bouquet garni and simmer, covered, until potatoes are tender, about 7 minutes. Discard bouquet garni.
4. Break eggs into simmering soup and poach, uncovered, spooning broth over eggs occasionally, until softly set, about 6 minutes. Transfer eggs with a slotted spoon to toasts and divide soup among soup bowls.

celery, turkish, thyme, parsley sprigs, fennel seeds, water, extravirgin olive oil, baguette, onion, boiling potatoes, garlic, baby peas, salt, black pepper, eggs, kitchen string

Taken from www.epicurious.com/recipes/food/views/bouillabaisse-of-peas-233530 (may not work)