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RINSE the escarole and leek. Remove the outer leaves of the leek and chop it into pieces. PEEL the potatoes and also chop them into pieces, the smaller the pieces are, the faster the soup is done.
PEEL the garlic cloves and chop them. If you use vegetable stock from a cube, it's faster if you boil the water and create the stock already.
HEAT olive oil in the large pan and sauté the garlic for about 1 minute. Then ADD the leek, escarole and potato pieces in batches, because the pan is probably not big enough to put it all in at once.
Sauté it all until everything is softened a bit, that will only take a few minutes on high heat. Then ADD the curry powder and ground ginger and sauté it some more. POUR in the dry white wine, when it's almost fully evaporated you can also POUR in the stock and bring to a boil.
Let it simmer until the potatoes are fully cooked, that only takes about 10 minutes, depending on the size of the potato pieces. Don't let it cook too long, otherwise the beautiful green color will disappear.
Use a blender or immersion blender to create a smooth soup. SEASON with pepper and salt and divide into plates. Finish it off with the grated Gruyere cheese and enjoy!