Provençal Greens Soup
- Total Time
- About 45 minutes
- Rating
- Comments
- Read comments
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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.
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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
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 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!
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.
This is a perfect late spring farmers market/CSA meal. Used chard leaves and watercress. Brushed my bread with the oil from the marinated goat cheese that we had bought (and snacked on) earlier that day. Perfection!
I used dandelion, spinach and lacinto kale. Added some carrot slices to bulk it up a little. Was very happy with the results. Vegans and egg averse: I took a risk with the eggs and used plant-based "Just Eggs" instead. I'm sure if I ate it side-by-side with the real thing I would be able to tell a difference, but it worked out just fine.
This was fantastic! Such depth of flavor, and I felt so healthy having eaten it. I followed the advice of others and whisked some olive oil into the eggs before merging them with the soup - slowwwwwly - and had perfect results. Will make again!
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