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Winter Kale and Egg Soup

Add an energy-boosting superfood to your meal prep routine with this hearty Winter Kale and Egg Soup.

Winter Kale and Egg Soup Overall rating: 5 out of 5 based on 1 reviews.

Time

Prep time: 20 minutes

Cook time: 20 minutes

Yield

Serves 4

Ingredients

1 tablespoon olive oil

1 medium onion, diced

1 medium carrot, diced

1 stalk of celery, chopped

1 garlic clove, minced

6 cups low-sodium vegetable stock

1 bay leaf

1 sprig of thyme

2 russet potatoes, peeled and cubed

1/2 a bunch of kale (6 to 8 leaves)

1 tablespoon lemon juice

4 large Pete and Gerry’s Organic Eggs

Kosher salt (1⁄2 tsp.) & fresh pepper (1⁄4 tsp.)

Parmesan cheese, grated, to taste

Directions

  • In a large saucepan or stockpot, heat olive oil, then add onion, carrot, and celery. Add a pinch or two of salt and a couple grindings of pepper. Cook on medium until softened, then add garlic and sauté a bit longer until fragrant.
  • Add the vegetable stock, bay leaf, thyme, and potatoes. Season with a few pinches of salt and grindings of pepper. Bring to a boil then reduce heat to simmer.
  • While the potatoes cook, prepare the kale by washing and removing thick stems. Stack the leaves on top of each other, roll them up into a cigar, and slice crosswise into thin ribbons. Add the kale to the pot. If necessary, add more stock or water to the pot.
  • Cover and let the soup cook until the potatoes are easily pierced with a fork, and when a ribbon of kale has become tender; about 10 to 20 minutes.
  • Turn off the heat and stir in the lemon juice. Taste and season with more salt and fresh pepper as needed.
  • To finish, crack the eggs into small cups or ramekins. Gently slide them into the soup. Ladle some of the broth on top of the eggs to submerge them. Put the lid back on the pot and let sit for about 4 minutes or until the whites of the eggs are opaque and the yolk is still soft. If the eggs break into the soup before they are poached, use a fork to swirl them into the soup, like egg drop soup.
  • Ladle the soup into serving bowls, then carefully spoon all or part of the eggs on top. Finish with a grated Parmesan cheese and a drizzle of good olive oil.



Reviews

Wonderful winter kale and egg soup

★★★★★
5 5 1
I made this because the combination of ingredients intrigued me. The recipe did not disappoint. Rich, flavorfull and unique. I did substitute half of the vegetable broth with beef broth because I didn't have enough of the vegetable broth on hand. Overall, a wonderful dish.

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Pete and Gerry’s Organic Eggs not affected by egg recall!

Over 200 million eggs have been recalled recently by another company due to a concern over Salmonella stemming from a single Rose Acre Farms location in North Carolina.

None of our eggs are part of this recall as we would never produce eggs on a factory farm of that size or style. If you’re concerned about eggs you purchased recently, see what brands have been recalled.

Pete and Gerry’s Organic Eggs are produced responsibly and safely on small family farms. Learn more about why our eggs are different.