Provençal Greens Soup

Daria Souvorova

45 minutes
serves: 6-8

Provençal Greens Soup is my get rid of leftovers meal. And it is awesome! I always manage to buy the wrong amounts of kale, or spinach, leeks, or some other green for my recipes and they sit there staring at me from the fridge. I combine them together to create this soup. A couple of eggs help to thicken and bring heartiness to the dish.

The leeks and garlic add a lot of wonderful flavors to the dish, but I like to deepen the flavor by adding some chicken stock, or better yet, the drippings from a roast. I keep all of the bones and drippings from every roast in my freezer for these kind of emergencies.

I bake a lot of bread, and sometimes we don’t eat all of it before it gets a little stale, well, I put that in the soup too! Slice up your stale bread and broil it a bit if it is not crispy, then scrape a bit of garlic over the surface and drop it into your bowl. I like to wait five minutes to allow the broth to absorb into my bread and soften it on the bottom a bit. So delicious!

Ingredients:

• • • • olive oil
      • 3-4 leeks, white and light green parts only, sliced into rounds
      • 5 cloves garlic, sliced
      • salt and pepper
      • about 12 cups of various greens (kale, spinach,dandelion,bok choy, etc)
      • 6 tsp chicken stock concentrate and/or drippings from a roast
      • 8 cups water
      • 2 eggs
      • slices of crusty or stale bread, chopped into smaller pieces
      • clove of garlic for rubbing toast

      

      1. 1. 1. In a large Dutch oven, cook leeks and mushrooms in a few tablespoons of olive oil until softened and a bit browned, about 8-10 minutes.
            2. Add garlic and sauté an additional minute or so.
               Add the rest of the greens and sauté for a few more minutes, until the greens wilt a bit and turn brighter.
               Season with salt and pepper.
               Add the stock concentrate and/or drippings and add water.
               Bring to a boil and simmer for 20 minutes or so until the water evaporates.
            3. Meanwhile, whisk eggs together.
               Add a bit of the hot soup broth to the eggs to temper them, and then mix the eggs into the soup.
               Season with salt and pepper to taste.
            4. Broil he bread a bit to form a crust and rub with garlic. Drop into the soup and let it soak in for a few minutes before serving.
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