This simple, nutritious soup is made with wild greens, such as nettles, watercress and dandelion greens. If you must use one green, use Swiss chard.
You can make the soup through step 1-7 several hours before serving. At this point you can also freeze it and re-heat sometime in the winter..
Serves four
- 2 tablespoons extra virgin olive oil
- 2 leeks, cut in half length-wise, sliced, rinsed of dirt and drained on paper towels
- 4 garlic cloves, sliced
- 1,5 l chopped greens (leaves only), such as Swiss chard, dandelion greens, watercress and beet greens. Mind the watercress, it may add spice and bitterness not necessarily appreciated – use sparingly)
- 1,5 l water (or, if not adverse to it, use chicken stock)
- Salt, preferably kosher salt, to taste
- Freshly ground pepper to taste
- 2 large eggs
- croutons (rubbed in garlic before roasting, if no objections)
- Grated Parmesan for serving (optional)
- Heat one tablespoon of the olive oil in a large, heavy soup pot over medium heat, and add the leeks.
- Cook, stirring, until tender, three to five minutes.
- Add the garlic and 1/2 teaspoon salt, and cook, stirring, until the garlic is fragrant, about one minute.
- Add the greens, and stir until they begin to wilt.
- Add the liquid 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.
- 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.
- Ladle in the soup, sprinkle on some Parmesan if desired and serve with croutons.
