Provençal Greens Soup

Photo by Andrew Scrivani for The New York Times

from Martha Rose Shulman in The New York Times

submitted by Wells Whitney
preparation time: about 45 minutes
serves 4

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 country bread, toasted and rubbed with a cut clove of garlic
Grated Parmesan, for serving (optional)

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 ½ 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.

Beat the eggs in a bowl. Making sure that the soup is not boiling, whisk a ladle of soup into the beaten eggs. Take the soup off the heat, and stir in the tempered eggs. Brush the garlic bread with olive oil, and place one or two in each bowl. Ladle in the soup, sprinkle on some Parmesan, if desired, and serve.