Provençal Greens Soup
, Serves 4
A light Provençal soup of leeks and mixed greens, enriched with tempered egg and served over garlic-rubbed toast.
| 1 tablespoon extra-virgin olive oil (for the leeks) | Cook leeks in oil, 3-5 min | Add garlic & salt, cook 1 min | Add greens, stir until wilted | Add water & salt, bring to simmer | Simmer partially covered 15-20 min | Season with pepper, adjust | Temper eggs with ladle, off heat | Brush croutons with oil, ladle soup | Top with Parmesan, serve |
| 2 leeks, halved lengthwise, sliced, rinsed & drained | |||||||||
| 4 garlic cloves, sliced | |||||||||
| 1/2 teaspoon kosher salt | |||||||||
| 6 cups chopped greens (leaves only), such as Swiss chard, dandelion greens, watercress, beet greens | |||||||||
| 1.5 L water | |||||||||
| Kosher salt, to taste | |||||||||
| Black pepper, to taste | |||||||||
| 2 large eggs | Beat eggs | ||||||||
| 4 thick slices country bread, toasted & rubbed with cut garlic clove | |||||||||
| 1 tablespoon extra-virgin olive oil (for the croutons) | |||||||||
| Grated Parmesan, for serving (optional) |
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.