Bouillabaisse of Fresh Peas With Poached Eggs

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3/4 pound fingerling potatoes or Yukon golds, scrubbed and sliced
• 4 large garlic cloves, minced
• 4 cups freshly shelled peas (about 4 1/2 pounds)
• Generous pinch of saffron
• 1 1/2 quarts water or chicken stock
• Salt
• freshly ground pepper
• 4 to 5 eggs
• 3 tablespoons chopped fresh parsley, or a mixture of parsley, tarragon and chives
• 4 to 5 thick slices country bread, toasted and rubbed with a cut clove of garlic

1. In a heavy soup pot, heat the olive oil over medium heat, and add the onion.
2. Cook, stirring, until tender, about five minutes, and add the potatoes and garlic.
3. Cook, stirring, until the garlic begins to smell fragrant, about one minute.
4. Add the water, saffron and salt to taste.
5. Bring to a boil, reduce the heat, cover and simmer 15 minutes.
6. Add the peas, cover and simmer another 15 minutes or until the vegetables are tender and the broth is sweet.
7. Taste, adjust salt and add pepper.
8. One by one, break each egg into a teacup, then tip into the soup.
9. Poach the eggs for four minutes until just set.
10. Place a crouton in each bowl and, using a skimmer or a slotted spoon, scoop out a poached egg and place it on top.
11. Stir the herbs into the soup, then ladle the soup into the bowls and serve.

olive oil, onion, potatoes, garlic, peas, generous, water, salt, freshly ground pepper, eggs, fresh parsley, country bread

Taken from cooking.nytimes.com/recipes/1013571 (may not work)