Provençal Greens Soup
In France this simple, low calorie, nutritious soup is made with wild greens that you might forage on an afternoon’s walk, such as nettles, watercress and dandelion greens. Blending eggs into soup is a great way to add creaminess and depth as well as extra protein. If you must use one green, make it Swiss chard. The soup can be prepared through step one several hours before serving. Mediterranean meals like this provide tremendous health benefits. Extra-virgin olive oil is a healthy fat associated with reduced risk for heart disease and diabetes. Leafy greens like Swiss chard are rich in vitamins A & C, fiber, and antioxidants.
Makes: 4 servings
Time to cook: 45 minutes
Ingredients
2 tablespoons extra-virgin olive oil
2 leeks, cut in half lengthwise, sliced, rinsed of dirt and drained on paper towels
4 garlic cloves, sliced
Kosher salt
6 cups chopped greens (leaves only), such as Swiss chard, dandelion greens, watercress and beet greens
Black pepper, to taste
2 large eggs
4 thick slices whole wheat country bread, toasted and rubbed with a cut clove of garlic
Grated Parmesan, for serving (optional)
Cooking Instructions
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 ½ teaspoon salt, and cook, stirring, until the garlic is fragrant, about 1 minute. Add the greens and stir until they begin to wilt. Add 1½ 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 toast with olive oil, and place one or two in each bowl. Ladle in the soup, sprinkle on some Parmesan if desired and serve.
Nutrition per serving
174 calories; 2 grams fat; 6 grams saturated fat; 6 grams monounsaturated fat; 1 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 7 grams protein; 363 milligrams sodium.
Recipe by Martha Rose Shulman, NY Times Cooking
