Ingredients Jump to Instructions ↓

  1. 6 cups (48 fluid oz, 1 1/2 L) water of broth. Add salt if using water 5 oz (150 g) Swiss chard (silverbeet) greens, tightly rolled up and finely sliced 5 oz (150 g) sorrel leaves, stemmed, tightly rolled up and finely sliced small handful of celery leaves, chopped small handful of fresh chervil sprigs, chopped 1 clove garlic 1 sweet white onion , thinly sliced 4 egg yolks freshly ground pepper thin slices semidry baguette 3-4 tablespoons (2 fluid oz, 60 mL) olive oil

Instructions Jump to Ingredients ↑

  1. In a saucepan over high heat, add salt, if desired, and bring the water or broth to a boil. Add the spinach, chard, sorrel, celery, chervil, garlic and onion and boil gently for about 15 minutes. In a small bowl, break up the egg yolkds with a fork and grind over pepper to taste. While stirring constantly, add a small ladleful of the hot soup. Remove the saucepan from the heat and let stand for a couple of minutes Using a wooden spoon, stir in the egg mixture. Return the saucepan to low heat and continue to stir until the soup just begins to to coat the spoon thinly, 8 to 10 minutes; it must not boil. Place the bread in a soup tureen or divide among individual soup plates and dribble with the olive oil. Ladle the soup over the bread and serve.


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