Pea and Potato soup (Boullibase).

Great budget recipe.
Ingredients:


One onion finely chopped
Clove of garlic
400 g fresh or frozen peas
6 medium potatoes peeled and cut into chunky dice ( new are best but main crop are ok too)
4 eggs
Bay leaf
Chopped sage and parsley ( fresh from garden is best)
Salt and pepper
Boiling water
Olive oil - 1tbsp


Method
Cut the garlic in half and wipe round the inside of a saucepan/ deep frying pan. Gently heat the olive oil, add the onion and potato and cook for a minute without browning. Add a pint or so of boiling water, the bay leaf and herbs. Bring to a simmer and cook for 10-15 mins. Add the frozen peas, salt and pepper and cook or 5 mins. You may need to add some more water if it has dried up so you can cook the eggs. Crack the eggs and poach in the savoury soup. Once cooked serve. You can add an extra dash of olive oil to each bowl. - https://witness.theguardian.com