I know nobody cares what I had for dinner, but here it is anyway:

Finely chop an onion, a stalk or two of celery, a small bundle of oregano, and a bit larger bundle of basil. Add them one by one to the olive oil saute, followed by two cloves of minced garlic. Add two tablespoons of tomato paste, browning in the oil, followed by eight to ten cups of chicken broth or other stock. Coarsely chop a bunch of kale, about one to two inch pieces, and add to soup. Simmer all of that for about forty minutes. Add salt and pepper to taste.

Cut some Italian bread into nice thick slices and toast them with garlic. Put them into the bottom of soup bowls, one per person.

Take several scoops of broth into a separate skillet, and poach one egg per person. Add the broth and greens to the bowl, followed by the poached egg. Serve hot.

Sorry there is no picture, but we ate it all. Really, really good.

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