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Recipe

PROVENCAL GREENS SOUP

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 15 minutes
Cooking time: 30 minutes
Totaltime: 45 minutes

Ingredients

  • 2 tablespoons extra-virgin olive oil

    2 leeks, cut in half lengthwise, sliced, rinsed of dirt and drained on paper towels

    4 garlic cloves, sliced

    Kosher salt

    6 cups chopped greens (leaves only), such as Swiss chard, dandelion greens, watercress and beet greens

    Black 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)

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 1 ½ 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
    To better incorporate the eggs, you can whisk 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 adding them into the pot.
    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.
Have you tried the recipe?

Provençal greens soup

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