- 4
Ingredients
- 2 cans fire-roasted tomatoes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp. EVOO
- 4 strips orange zest
- pinch of saffron
- bouquet garni with bay leaf, rosemary, thyme
- 1 pinch fennel pollen
- 1 small pinch sugar
- pinch of cayenne
- salt and pepper to taste
- 2 tablespoons fresh basil chiffonade
- 4 teaspoons (5 g. each) freshly grated parmigiano reggiano
- 4 eggs
Preparation
Step 1
* Put everything except the eggs in the slow cooker, cover and cook on high for 3 to 3 1/2 hours, adding enough chicken broth to achieve desired consistency.
* Remove and discard the orange zest and herbs. Divide into four servings, freezing in zip-lock bags.
* Reheat the soup over medium heat until hot. Stir in some fresh basil chiffonade if you have it. Poach an egg and place it in the bottom of a soup bowl, on top of a piece of good toasted bread (optional), and pour the soup around it. Grate a bit of good cheese over all and drizzle with some EVOO and serve.
Amount Per Serving (w/out bread or extra olive oil)
Calories 232.5
Total Fat 14.6 g
Saturated Fat 3.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 229.2 mg
Sodium 599.5 mg
Potassium 585.3 mg
Total Carbohydrate 14.0 g
Dietary Fiber 4.1 g
Sugars 5.8 g
Protein 10.9 g