- Servings: 4
2 Tbsp olive oil
3 leeks, washed, dried and chopped
4 cloves garlic, minced, plus 2 whole cloves
8 cups stock (vegetable or chicken)
1 bunch chard, washed, dried and coarsely chopped
1 can garbanzos or white beans, rinsed and drained
~2 cups cilantro, washed, dried and coarsely chopped
4 large or 8 small slices peasant-style crusty bread
salt and pepper
In a large pot, heat the olive oil over a medium flame. Add the leeks and a pinch of salt, and saute until softened. Add the minced garlic, and saute until the garlic is soft but not brown. Add 6 cups of the stock, the chard, and the beans. Bring to a gentle simmer, and cook for a few minutes to soften the chard.
While the soup is simmering, puree the cilantro with the remaining stock in a food processor until it's fairly smooth. Pour this into the pot, continue to simmer to blend flavors.
While the soup is on its final simmer, Bring a pot of water to boil to poach the eggs. In the meanwhile, toast the sliced bread until lightly browned. Take the remaining whole garlic cloves and run them over the toasted sides (toasted bread does a remarkably good job of grating the garlic into a fine paste to coat). Place a slice of toasted garlic bread at the bottom of each of 4 bowls.
Poach the eggs in the boiling water (if you're not an experienced poacher (hee), you can find a nice tutorial here). Season the soup to taste, and ladle a serving over each bread-filled bowl. Top with a poached egg and serve.