Recipe: Mustard Greens Soup

MUSTARD GREENS SOUP

2 quarts basic chicken stock*
1/2 cup dry white wine
3 tbsp olive oil
2 garlic cloves, crushed
1 cup thinly sliced yellow onion
1 1/2 bunch mustard greens, washed and chopped
2 eggs, beaten
salt (to taste)
freshly ground black pepper (to taste)

Bring the stock and wine to a simmer.

Heat a large frying pan and add 2 tablespoons of the oil, the garlic and onion. Saute until the onion becomes just tender and add to the pot of simmering stock.

Heat pan again and add the remaining tablespoon of oil. Saute the mustard greens a few minutes until they collapse.

Add to the simmering stock. Cover and simmer 5 minutes or until the mustard greens and onion are tender.

Pour beaten egg slowly over top of soup and stir in. Salt and pepper to taste.

Servings: 8
Source: The Frugal Gourmet by Jeff Smith