Friday, November 04, 2011

Restorative Kale and White Bean Soup with Egg Yolks

Soup is quite restorative in general, but for me, this one absolutely exemplifies the renewing, nourishing qualities that a healthy soup can have. It is the perfect thing to make if you've just returned from a vacation that involved lots of eating; if you're getting over a cold; or if you just want to give your body a fresh start.

First of all, it's packed with kale, a truly restorative vegetable if there ever was one. Just eating it makes me feel healthy. There's no meat, but plenty of satisfying beans. Finally, because I firmly believe that you can't just simmer some veggies in broth and expect it to taste good, I used a slightly surprising ingredient to add richness and a little backbone. Egg yolks, stirred in at the very end when the soup is at a bare simmer, create a creamy texture. In other recipes, yogurt, sour cream, a sprinkling of cheese or a chopped nuts would serve a similar "richness-making" function.

Have you ever added egg yolks to soup? If not, would you try it?

Restorative Kale and White Bean Soup with Egg Yolks
This would be delicious with chicken, but it some seems more restorative if your body doesn't need to digest any meat. Grated parmesan would also be a nice addition. If you want to really eggy, feel free to use a bit less broth and an extra yolk. And don't skip the lemon!

Serves 4 to 6

1 Tbs olive oil
1 large onion, chopped
1 to 2 carrots, peeled and chopped (about 1 cup)
Salt and pepper
3 cloves garlic, finely chopped
Red chile flakes to taste
1/4 tsp EACH dried thyme and dried rosemary
4 cups reduced sodium chicken broth
2 cups water
1 lb kale, thick stems removed, and chopped
1 can cannellini beans, rinsed and drained
3 egg yolks
Lemon wedges
Optional for serving: sriracha or hot sauce

Heat the oil in a large pot on medium high. Add onion and carrot, season with salt and pepper, and cook until slightly softened and lightly browned, about 12 minutes. Add garlic, chile flakes and dried herbs and cook 2 minutes, stirring often. Add broth and water and  bring to a boil. Add kale, cover and simmer until vegetables are tender, 10 to 20 minutes. If pot is very crowded, add an additional cup of water.

Add beans and adjust heat to maintain a low simmer. Place yolks in a medium bowl and whisk in about 1/2 cup of the soup broth. Slowly pour yolk mixture into soup, stirring as you go. Check and adjust seasoning. Remove from heat. Ladle into bowls and serve with plenty of lemon wedges and hot sauce if you like.


Kitchen Riffs said...

Good soup. I love the combo of beans and dark greens in soup. Currently I've got loads of Swiss chard still growing, so that's what I've been using - but kale would taste better, IMO. I have used egg yolks in soup before, but it's been ages since I've done it. Thanks for reminding me how good that can be.

Jeanette said...

I have some leftover egg yolks and have been trying to figure out what to do with them. I hate to throw anything out. This recipe is perfect for using extra egg yolks.

Mary said...

This is such a nice soup. It is pouring here this morning, so I'm delighted to have found your blog. This would be perfect for our lunch. Because I'm new here, I decided to take sometime to browse through your earlier posts. That was time well-spent. You've created a great spot for your readers to visit and I'll definitely be back. I hope you have a great day. Blessings...Mary

Nicole Gamble said...

My mouth is watering now just looking at it! Super recipe! Very easy to made!

Amy @ Flex Belt said...

This looks like a delicious and pretty healthy soup that i'm looking forward to trying. I love putting egg yolks in my soup makes such a difference.

Somerset wedding gal said...

This looks so healthy! I love food that makes you feel actively good as you eat it. Stroke of genius re:egg yolks, I will make sure to try this tonight!