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By: Ms. Glaze http://www.amyglaze.com/nettle-green-garlic-soup-olive-oil-poached-egg-bacon/#comment-10110 Tue, 19 Mar 2013 05:37:11 +0000 http://www.amyglaze.com/?p=3062#comment-10110 Good question about the olive oil. If you don’t muck it up too much it can be strained and reused for poaching maybe twice. But unfortunately I don’t think it’s worth saving. Probably better to use an inexpensive bottle of EVOO during budget crisises. Restaurants sometimes strain deep fryer oil and reuse the next day. Not my favorite practice but it is done….

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By: Daisy http://www.amyglaze.com/nettle-green-garlic-soup-olive-oil-poached-egg-bacon/#comment-10094 Mon, 11 Mar 2013 18:33:21 +0000 http://www.amyglaze.com/?p=3062#comment-10094 I can’t believe that you already have nettles! Lucky you! The soup is a beautiful, gorgeous spring color. very nice.

And another great tip about poaching eggs in olive oil. I can’t believe that I never thought of that before.

Might I ask what you do with the used olive oil after poaching the eggs? Do you freeze it?

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By: Ms. Glaze http://www.amyglaze.com/nettle-green-garlic-soup-olive-oil-poached-egg-bacon/#comment-10064 Wed, 20 Feb 2013 17:35:25 +0000 http://www.amyglaze.com/?p=3062#comment-10064 Het, Thanks for your note! I actually know that Alice waters green garlic bread soup recipe. It’s in one of her old cookbooks. I’ll pull it out and email it to you. It’s a good one and I believe a traditional Italian recipe… Very tasty!

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By: Het http://www.amyglaze.com/nettle-green-garlic-soup-olive-oil-poached-egg-bacon/#comment-10056 Wed, 20 Feb 2013 05:57:47 +0000 http://www.amyglaze.com/?p=3062#comment-10056 Beautiful photo. The nettle leaves look so fragile over the egg. Like green garlic, I rarely see nettles in the super markets either but every once and awhile BiRite in SF carries them. Alice Waters was the first Chef I can remember who used green garlic and brought it to the attention of Chefs and diners in the Bay Area over 20 years ago now. She had a bread soup with green garlic, it was delicious. Funny, I still don’t see either ingredient on menus too often and it’s a shame because both are mark the coming of Spring. This is a beautifully simple recipe and I hope to try it soon! Thanks!

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By: Ms. Glaze http://www.amyglaze.com/nettle-green-garlic-soup-olive-oil-poached-egg-bacon/#comment-10055 Wed, 20 Feb 2013 05:52:22 +0000 http://www.amyglaze.com/?p=3062#comment-10055 That olive is/was amazing. I’ve used it all. What was the name of it? That was some of the best olive oil I think I’ve ever had. Drinkable. Kind of a shame to waste it for poaching, but then again – you only live once! Oh wait, you’re a Kat, well that goes for the rest of us… 🙂

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By: Kat http://www.amyglaze.com/nettle-green-garlic-soup-olive-oil-poached-egg-bacon/#comment-10054 Wed, 20 Feb 2013 03:37:44 +0000 http://www.amyglaze.com/?p=3062#comment-10054 You are very welcome! Your pictures make my mouth water. YUM!

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By: Ms. Glaze http://www.amyglaze.com/nettle-green-garlic-soup-olive-oil-poached-egg-bacon/#comment-10053 Tue, 19 Feb 2013 19:11:10 +0000 http://www.amyglaze.com/?p=3062#comment-10053 Jeremy! What a brilliant idea! Thank you I’ll have to try that. Have you ever tried poaching fish (confit) in coconut oil? Love the dash of tamari and lime zest. Ghee would be delicious too. I’m seeing I have a lot of egg poaching in my future…. :))

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By: Jeremy T http://www.amyglaze.com/nettle-green-garlic-soup-olive-oil-poached-egg-bacon/#comment-10049 Tue, 19 Feb 2013 06:09:55 +0000 http://www.amyglaze.com/?p=3062#comment-10049 Lovely presentation, and sounds delicious. I completely agree about poaching eggs in oils rather than water – I’ve had great results poaching them in coconut oil (finish with a dash of tamari and a grate of lime zest) and in ghee. Will have to try good olive oil next.

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