|European Greens and Ham Soup|
Love greens: kale, swiss chard, collard & mustard greens. Normally when I prepare collard and mustard greens I make them with a southern flare. This time I wanted soup with a European flair. As I was sauteing my ham and onions I thought about all my French cookbooks that include egg in their soup. Egg gives soup a depth so deep with not much effort. I adore these type of soups. I decided this would be the flare I'd give my greens. I used the pressure cooker however this is easily done on the stove top in a dutch over/soup pot.
Greens + Ham Soup
1 lb ham steak
1 lg. onion, chopped
3 cloves garlic, minced
Salt + pepper to taste
3 lbs greens, finely chopped
32oz chicken stock/broth
3 eggs, whisk
In soup pot saute ham, upon caramelizing add onion, garlic, salt and pepper. Saute 5 additional minutes. Add greens mix well. Saute 10 minutes, stirring every 3-4 minutes. Add chicken stock and water. At this point if your using a pressure cooker let it reach its peak for 3 minutes. Turn flame off and allow steam to naturally release for 15-20 minutes. Release pressure. Let soup cool for 10 minutes. Add a ladle of soup to the whisked eggs, stir...repeat this 4 times. Add egg mixture to soup. Stir.
Ladle soup in bowl, topped with shaved Parmesan and homemade croutons.
Makes 4 32oz containers. Soup freezes well.
Toss in EVOO with minced garlic, salt and pepper. Toast in 400F oven till crispy, 5-6 minutes.