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Provencal Greens Soup
Ingredients
  • 2 T. extra-virgin olive oil
  • 2 spring onions with medium to large bulbs or 2 leeks sliced
  • 4 garlic cloves sliced
  • Kosher salt
  • 6 cups chopped greens leaves only--I used baby spinach but you could use chard or beet greens or a combination of greens
  • 6 cups of vegetable broth or water
  • Black pepper to taste
  • 2 large eggs
  • 4 thick slices of bread rubbed with a cut clove of garlic, toasted and cut into large cubes
  • Grated Parmesan for serving
Instructions
  1. Heat olive oil in a large soup pot and sauté the sliced onions (or leeks) for about five minutes until they soften. Stir the minced garlic and about 1/2 t. salt to the onions and cook until the garlic is fragrant (about 1 minute). Stir the greens into your pot and let them begin to wilt. Add 6 cups of vegetable broth to the pot and bring to a low boil. Reduce the heat, partially cover the pot and simmer your soup for 15-20 minutes. When your soup is ready, the greens will be tender and the broth will be sweet tasting. Add pepper and additional salt to taste.
  2. Break two eggs into a bowl and beat them. Whisk a ladle of hot (not boiling) broth (from the soup pot) into the eggs and whisk to temper your eggs. Remove the soup pot from the heat and whisk the tempered eggs into the soup. Return the soup to the heat (don't boil) and stir. The strings of egg in your soup will look a bit like an egg drop soup.
  3. Serve with croutons and a generous sprinkling of Parmesan.