Since we grow or raise nearly all of the food that we consume, you can imagine that by the first of spring, we are eager for anything green and not frozen or canned. While we’ve used escarole, kale, and beet greens in this recipe, you can sometimes find bags of mixed baby greens in the market, and they would be perfect here. Use a total of 10 ounces for this mild, verdant soup, which gets its velvety texture from egg yolks.
- 3 tablespoons unsalted butter
- 2 baby leeks, halved lengthwise,
- thinly sliced crosswise, and well washed
- 2 garlic cloves, thinly sliced
- 2 cups thinly sliced baby escarole
- 2 cups thinly sliced baby kale
- 2 cups thinly sliced baby beet greens
- 1⁄2 teaspoon dried rosemary
- 4 cups chicken broth
- 3⁄4 teaspoon coarse (kosher) salt
- 2 large egg yolks
- 2 tablespoons fresh lemon juice
TIDBIT: The process of adding some hot liquid to egg yolks to warm them before adding the egg yolks to a hot liquid is called tempering. The idea is to bring the egg yolks to the same temperature as the soup so that when you add them in, the soup will thicken smoothly instead of curdling the eggs.
- Cook Time: 25m
In a large saucepan, melt the butter over medium-low heat. Add the leeks and garlic and cook for 5 to 7 minutes, stirring occasionally, until the leeks are tender.
Add the escarole, kale, and beet greens, and rosemary and cook for 7 to 10 minutes, stirring occasionally, until the greens are very tender. Add the broth and salt and bring to a boil. Reduce to a simmer and cook for 5 minutes to concentrate the flavors.
Working in batches, transfer the soup to a blender and puree until smooth. Return the soup to the saucepan.
In a medium bowl, whisk the egg yolks to break them up. Whisking constantly, gradually add about a cup of the hot soup to the egg yolks (see tidbit). Bring the soup tot a simmer, then whisk in the egg yolk mixture and cook for 1 minute over low heat until thickened. Stir in the lemon juice and serve hot.