Provençal Greens Soup
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!
- 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
- 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.
- 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.
- 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.
- 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.