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You may make this soup with any combination of spring greens that you prefer. If you cannot find any one of the three greens in the recipe, simply increase the amount of the others to make three cups total.
Place vegetable stock in large soup pot, and heat over high heat. When stock comes to a boil, stir in dandelion greens, arugula leaves, sorrel leaves and peas.
When soup returns to a simmer, reduce heat to medium-low, and cook about 1 minute. Season to taste.
Pour eggs gradually into soup, stirring constantly, allowing egg “threads” to form. Remove from heat, ladle into individual soup bowls, garnish with cheeses and serve immediately.
The texture of this soup is somewhat full-bodied because of the eggs, cheeses and large quantity of greens. But its earthiness and tang may vary depending on the greens you choose. If you like assertive greens such as arugula, choose a Sauvignon Blanc or Riesling. If you prefer earthy greens such as chard, choose Beaujolais.
- Calories 190
- Carbohydrate Content 16 g
- Cholesterol Content 165 mg
- Fat Content 8 g
- Fiber Content 5 g
- Protein Content 13 g
- Saturated Fat Content 3 g
- Sodium Content 910 mg
- Sugar Content 7 g