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.
Eggplant is so tempting this time of year! My obsession lives on. My favorite way to prepare eggplant is by burning it directly on the stove top. Roasting the eggplant in this way gives the flesh a delicious smoky flavor which pairs magnificently with a bit of lemon juice.
This is a really simple and delicious soup on its own, but I love how elevated it becomes with the pairing of seared wild tomatoes. I find these little beauties at the Waverly Farmer’s market here in Baltimore, however, if they are not readily available, some heirloom cherry tomatoes will do the trick!