Provençal Greens Soup

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 Information
      • Nutritional analysis per serving (4 servings)

        230 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 11 grams protein; 93 milligrams cholesterol; 386 milligrams sodium

    Note: The information shown is DiningAndCooking.com’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

  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 1/2 teaspoon salt, and cook, stirring, until the garlic is fragrant, about 1 minute. Add the greens, and stir until they begin to wilt. Add 1 1/2 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.
  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.

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