INGREDIENTS

Serves 4 people

PREPARATION

Prep all of your vegetables.

This is a pureed soup, so I am never too fussy about my cuts. What's most important is that they are all about the same size. Slice the leeks in half and then in quarters lengthwise, slice, and soak in a bowl of water to remove the dirt. Drain. Slice the zucchini in half and then quarters lengthwise, then chop. Separate the stems from the broccoli crowns. Cut the stems into pieces about the same size as the zucchini. The crowns can be cut bigger. If using the potato, peel and cut into small bite sized pieces.

Heat 2 TB oil in a soup pot.

Add the leeks to the pot and cook over medium heat for 2 minutes. Add the broccoli stems along with the potatoes if you are using them and stir. After a few minutes add the zucchini. Cook 3-5 minutes until they get a little color on them. Add the broccoli crowns and 1 TB salt, stir to combine. At this point there should be a nice little brown crust on the bottom of the pot.

Add the chicken stock.

Stir to scrape the bottom of the pot. Continue on medium heat until the stock starts to simmer, then reduce heat to maintain a low simmer. If the vegetables aren’t completely covered, add a bit more stock or some water. After 15 minutes of simmering add the kale. Cook until vegetables are tender, about 5 minutes longer.

Make the cumin oil.

In a small pan over low heat, lightly toast the cumin. I prefer slow and low, spices can burn in the blink of an eye. When the cumin starts releasing its lovely smell, turn off the heat. Add 2 TB of olive oil to the pan. Swirl to combine. Remove to a small bowl.

Puree the soup.

Once the vegetables are tender, turn off the heat. Let cool for a few minutes. If you have an immersion blender (get one!), this is the time to use it. I put the pot into the sink to minimize splatter, and go for it with the stick blender until smooth. This can take a few minutes, be patient with it. You can also puree the soup in a regular blender, it may take 2-3 batches. When finished, return the pot to the stove, warm over low heat and taste for salt, adding more if necessary.

Poach the eggs.

Fill a small saucepot with 3 inches of water. Bring to a boil and then reduce to a simmer. For a more “perfect” looking egg, add a capful of white vinegar to the water. Crack four eggs into the pot and simmer 3 minutes until whites are set. Remove with a slotted spoon to a paper towel lined plate.

Serve up!

Ladle soup into four bowls, top each with a poached egg and drizzle with cumin oil.