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.
Even after using vegetable broth instead of water I still found this lacking in flavor. Maybe adding some bullion cubes or using bone broth would help, or frying up some onions in the pot first with the garlic and some celery?
With just water okay but with broth is better. Used dandelion, kale and sea asparagus from the market here in Provence. Eggs became more like stracciatella but tasted delicious.
Bad recipe due to the extremely poor egg tempering instructions. Even with 3-4 ladles tempered in it still curdled. Also, ladles come in different sizes, not actually a measure. This is an eight year old recipe, many people have reported this issue, and it’s still not been fixed?