Provençal Greens Soup
- Total Time
- About 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons extra-virgin olive oil
- 2leeks, cut in half lengthwise, sliced, rinsed of dirt and drained on paper towels
- 4garlic cloves, sliced
- Kosher salt
- 6cups chopped greens (leaves only), such as Swiss chard, dandelion greens, watercress and beet greens
- Black pepper, to taste
- 2large eggs
- 4thick slices country bread, toasted and rubbed with a cut clove of garlic
- Grated Parmesan, for serving (optional)
Nutritional analysis per serving (4 servings)
174 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 7 grams protein; 363 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat 1 tablespoon olive oil in a large, heavy soup pot over medium heat, and add the leeks. Cook, stirring, until tender, 3 to 5 minutes. Add the garlic and ½ teaspoon salt, and cook, stirring, until the garlic is fragrant, about 1 minute. Add the greens, and stir until they begin to wilt. Add 1½ quarts water (6 cups) and salt to taste, and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 to 20 minutes, until the greens are very tender and the broth sweet. Add pepper, and taste and adjust seasoning.
- Step 2
Beat the eggs in a bowl. Making sure that the soup is not boiling, whisk a ladle of it into the beaten eggs. Take the soup off the heat, and stir in the tempered eggs. Brush the garlic croutons with olive oil, and place one or two in each bowl. Ladle in the soup, sprinkle on some Parmesan if desired and serve.
Private Notes
Comments
I signed up just so I could rate this soup. The flavour is phenomenal! I've been making this soup all winter, and it's turned into one of my very favourites. I use a combination of swiss chard and beet greens and I probably add more than 6 cups. I agree that the lemon juice gives it a nice lift at the end. So delicious!
if you would like to build a bit more cheese flavor throw in a parmesan rind while cooking the garlic and wilting the greens. remove it when you think it has added the amount of flavor you desire.
I found a solution for the eggs on another website. I whisked two tbsp of olive oil into the eggs first, before adding one ladle-full of hot soup into them. Then a second ladle full, before putting them into the pot. Ended up looking just like the picture.
Italians used to say that you eat dandelion greens in spring to change your blood over from winter blood. This soup felt like it was doing just that, and curing the last of a long spring cold as well. Of course, I have fresh watercress in my pond, a neighbor's eggs, and the requisite dandelion greens and chard. With good homemade bread—very fortifying.
I used 3 cups of new leaves from the stinging nettles in my garden, the rest something the Swedes call grönkål, which translates as green cabbage but doesn't look like it, it actually looks a bit more like kale, but in texture, much less like brillo. Added a vegetable boullion cube to the water as others recommended, and though it took me rather longer than 45 minutes with all the washing and chopping, it was well worth the effort. Excellent recipe.
Word to the wise: don’t use purple kale. Your soup will NOT look appetizing, unless you were in the mood for paint-water.