So easy, refreshing, and another aid to my freezer clean-out. Another use for bacon fat, and the most intriguing ingredient: duck eggs! Yes! My friends Ranwei and Adi recently claimed that once I tried these “rich, full-of-yoke eggs I would never go back to ‘ordinary’ chicken eggs.” Imagine the nerve! So I picked up a carton from the Farmers Market last weekend, snickering over the farmer’s insistence that these were “normal” and chicken eggs were not. Though really, I never doubt a farmer. He also clued me in to the fact that European bakers prize these eggs for enriching any baked good.
So I gave it a whirl! I hard boiled a few eggs to top the soup. The egg whites are much thinner and nearly translucent, barely holding in a generous yoke with a deep yellow center. I underestimated the yoke’s breadth, ending up with a partially gooey center, which is my personal preference for eggs anyway. It was delicious and marvelously rich rich rich! Though I prefer chicken eggs for every day cooking, these are a treat and would certainly do for baking.
- 1 tablespoon bacon fat
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon ginger, minced
- 1 cup whole peeled tomatoes and juice, equal to 1/2 a large can
- 4-5 basil leaves
- 1 teaspoon cilantro
- 1 teaspoon oregano
- 1/2 tablespoon sea salt
- 3 cups water
- 1 can Northern white beans or garbanzos
- Parmesan rind, as much as you have! Always save the rind from the Parmesan. It's the best part and adds flavor to any soup. Cut the wax off the outside first. This is the prize treat in the pot - melted and chewy!
- 2 portions of frozen greens, defrosted
- 1/2 duck egg per person
- bread, ciabatta was my stroke of luck for this one!
- grated cheddar cheese
- In a large soup pot, heat the bacon fat over medium-high.
- Add the onions and stir until translucent.
- Add the garlic and ginger, and stir for a couple minutes.
- Add the tomatoes and juice, along with the basil, cilantro, oregano, and sea salt. Stir and lightly mash the tomatoes with the back of your utensil. Reduce to medium heat, cover and simmer for five minutes.
- Add the water, beans, Parmesan rind and greens. Cover with a lid and simmer for about 25-30 minutes.
- Meanwhile, bring a small pot of water to boil. Gently drop the eggs into the water with a spoon or ladle. Boil for 10 minutes for a slightly soft interior, 12 minutes for a hard interior.
- When the soup is ready, ladle portions into a bowl. Top with grated cheese, half an egg sliced, and enjoy with a slab or crusty ciabatta bread.