Market Greens Soup
Created by Chef Emily Petersonthegourmandandthepeasant.com
Course: Appetizers & Soups
Season(s): Summer, Fall
Ingredients
- 2 tablespoons grapeseed oil
- 1 cup finely chopped onion
- salt & pepper
- 4 garlic cloves, thinly sliced
- 6 cups of clean, chopped greens (beet, chard, dandelion, collards, kale, but most preferably a mix)
- 4 cups vegetable stock
- 2 cups water
- 2 eggs
- a few slices of bread, toasted and rubbed with a clove of garlic, then cut into croutons
- grated Parmesan, Asiago or Grana Padano cheese
Instructions
Heat the grapeseed oil in a large pot over medium heat. Add the onion with a pinch of salt and some fresh pepper. Cook until the onion beings to soften, then add the garlic and the greens and toss 1 minute. Add the stock and the water and bring to a simmer. Cook uncovered 15-20 minutes until the greens are very tender.
Turn the heat off the soup. In a separate bowl, whisk the eggs. Add one ladle full of hot, but not boiling soup to the eggs. Whisk to combine, then add the eggs back into the soup pot.
Ladle the soup into the bowls, top with a few croutons and grated cheese.How do you #eatdowntoearth?
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