Just Greens Soup Recipes

Steps:

• In a heavy soup pot set over medium heat, saute bacon pieces until golden and crisp; using slotted spoon, transfer bacon to paper towels to drain; remove and discard drippings in pan.
• Return pan to medium heat; add in olive oil.
• When hot, add in the leeks; stir/saute until softened, about 3 minutes.
• Add in garlic and stir/saute for 1 minute.
• Add in stock and bring mixture to a simmer; add in cabbage, snow peas, and green onions; cook until cabbage has wilted and snow peas and green onions are crisp-tender, for about 3 minutes.
• Taste soup; season with salt as needed.
• To serve: ladle soup into 4 bowls and garnish each serving with bacon and parsley; serve immediately.

Steps:

• 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 1/2 teaspoon salt, and cook, stirring, until the garlic is fragrant, about 1 minute. Add the greens, and stir until they begin to wilt. Add 1 1/2 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 it into the beaten eggs. Take the soup off the heat, and stir in the tempered eggs. Brush the garlic croutons with olive oil, and place one or two in each bowl. Ladle in the soup, sprinkle on some Parmesan if desired and serve.