Provencal Garlic and Saffron Soup

• 3 whole heads garlic, cloves separated and peeled
• 2 tablespoons extra-virgin olive oil
• 2 cups sliced leeks, white and pale green part only
• 1 Yukon Gold potato (about 4 ounces), peeled, cut into 1/2-inch chunks
• 1 quart vegetable stock (page 191)
• 1/2 teaspoon saffron threads
• Kosher salt and freshly ground white pepper
• 1/4 cup heavy cream or half-and-half
• 4 baguette slices, about 3/4 inch thick
• Extra-virgin olive oil
• 1 clove garlic, halved
• 1 tablespoon white wine vinegar
• 4 large eggs
• 2 tablespoons finely sliced fresh chives for garnish
• Piment dEspelette (Basque ground red pepper) or paprika for garnish

1. Put the peeled garlic cloves in a small saucepan with cold water to cover.
2. Bring to a boil, drain, then repeat the blanching two times.
3. Heat the olive oil in a large pot over moderate heat.
4. Add the leeks and saute, stirring often, until wilted, about 5 minutes.
5. Add the blanched garlic, potato, stock, saffron, and salt and pepper to taste.
6. Bring to a simmer and cook until the potato is soft, about 15 minutes.
7. Remove from the heat and let cool slightly.
8. Transfer the soup to a blender or food processor, in batches if necessary, and puree until smooth.
9. Return the soup to a clean saucepan.
10. Stir in the cream.
11. Taste and adjust the seasoning.
12. For the garlic toasts: Preheat the oven to 400F.
13. Brush the baguette slices lightly with olive oil on both sides.
14. Bake until golden, 10 to 12 minutes.
15. Rub lightly with the halved garlic.
16. For the poached eggs: Bring 3 inches of salted water to a boil in a large pot over high heat.
17. Add the vinegar and reduce the heat to maintain the water just below a simmer.
18. Crack 1 egg into a small ramekin or bowl, then gently slip it into the water.
19. With a slotted spoon, gather the white around the yolk.
20. Repeat with the remaining eggs.
21. Cook gently until the whites are firm but the yolks remain soft, about 3 minutes.
22. Transfer the eggs with a slotted spoon to paper towels or a clean dish towel to drain briefly.
23. To serve, reheat the soup if necessary.
24. Put a toast in the bottom of each soup bowl.
25. Top with a poached egg, then ladle the soup around it.
26. Garnish with a sprinkle of chives and a dash of piment dEspelette.
27. Serve immediately.
28. Enjoy with Cakebread Cellars Napa Valley Chardonnay or another white wine with lush texture.

garlic, extravirgin olive oil, leeks, potato, vegetable stock, saffron threads, kosher salt, heavy cream, baguette slices, extravirgin olive oil, clove garlic, white wine vinegar, eggs, fresh chives, piment

Taken from www.epicurious.com/recipes/food/views/provencal-garlic-and-saffron-soup-388183 (may not work)