Provencal Greens Soup
Ingredients:
2 tablespoons Extra Virgin olive oil
2 leeks, cut in half length-wise, sliced, rinsed of dirt and drained on paper towels
4 garlic cloves, sliced
6 cups chopped greens (leaves only), such as Swiss chard, dandelion greens, watercress and stinging nettle
1 1/2 quarts water
Salt, preferably kosher salt, to taste
Freshly ground pepper to taste
2 large eggs
4 thick slices country bread, toasted and rubbed with a cut clove of garlic
Grated Parmesan for serving (optional)
Directions:
- Heat one tablespoon of the olive oil in a large, heavy soup pot over medium heat, and add the leeks.
- Cook, stirring, until tender, three to five minutes.
- Add the garlic and 1/2 teaspoon salt, and cook, stirring, until the garlic is fragrant, about one minute.
- Add the greens, and stir until they begin to wilt. Add the water 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.
- 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.
Serves four
