SWISS CHARD & POTATO SOUP
This soup comes from Lucy Waverman's St. Patrick's Day menu in the Globe and Mail (March 2009). Lucy Waverman notes "My grandmother used spinach to make this soup, but it tends not to have a strong enough taste for the potatoes; Swiss Chard matches much better." Cooking time includes puree time. It is also fine without the garnish. Serve with fresh buns or bread.
Provided by Janay
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter in a pot over medium heat. Add onions and swiss chard stems and saute for 2 minutes or until softened.
- Add potatoes, chicken stock and milk and bring to a boil.
- Simmer soup for 5 minutes; add swiss chard leaves (reserving 1/4 cup for garnish) and simmer 5 minutes longer or until potatoes are very soft and chard is wilted.
- Puree soup in a blender or food processor (An immersion blender also works well). Season with salt and pepper to taste.
- Garnish:.
- Heat oil in a small skillet over medium high heat. Working in batches, add Swiss chard (be careful, as it will pop and splatter oil) and fry for 1 to 2 minutes or until crisped.
- Drain on paper towels.
- Garnish soup with crinkled Swiss chard.
SWISS CHARD AND POTATO SOUP
Provided by Florence Fabricant
Categories dinner, weekday, soups and stews, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place bacon in a heavy 4-quart saucepan. Add 1/3 cup water, and cook over medium heat until water evaporates. Add 2 tablespoons oil. Sauté until lightly browned. Drain, leaving 2 tablespoons fat in pan.
- Add onion and garlic to oil in pan and sauté over low heat until soft and barely golden. Add potatoes and 8 cups water. Bring to a boil, season with salt, and cook until potatoes are soft, about 15 minutes.
- If using the eggs, poach them, drain, trim any ragged edges, and set aside.
- Remove potatoes with a slotted spoon to a large mixing bowl, and roughly mash them with a fork or a potato masher. Return potatoes to liquid in pot, and stir to dissolve them.
- Add chickpeas, reserved bacon, chard leaves and 2 tablespoons olive oil. Bring to a simmer, and cook about 5 minutes, until leaves wilt. Season with salt and pepper. Transfer to warm soup plates. If using the eggs, add one to each plate. Top with chopped cilantro and a drizzle of the remaining olive oil.
Nutrition Facts : @context http, Calories 459, UnsaturatedFat 20 grams, Carbohydrate 40 grams, Fat 29 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 734 milligrams, Sugar 5 grams, TransFat 0 grams
NEELY'S CHICKPEA, HAM AND SWISS CHARD SOUP
Provided by Patrick and Gina Neely : Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add the bacon to a heavy-bottomed Dutch oven over medium heat. Fry until crisp, then transfer to a paper towel-lined plate and reserve. To the same Dutch oven, add the onion, garlic, and carrot, and saute until the vegetables are tender, roughly 4 minutes. Add the ham steak and red pepper flakes and adjust the seasonings with salt and black pepper, to taste. Add the Swiss chard and saute until it begins to soften.
- Stir in the chicken broth, chickpeas or black-eyed peas, and the canned tomatoes with their juices. Bring the soup to a boil, then reduce the heat to a simmer and let cook for 30 minutes. Taste for seasoning and add more salt and pepper, if necessary. Splash with some hot sauce and Worcestershire sauce. Ladle the soup into serving bowls and sprinkle each serving with Parmesan cheese and bacon.
SWISS CHARD BEAN SOUP
This hearty soup combines nutritious Swiss chard with other garden favorites. Its light broth is surprisingly rich in flavor, and the grated Parmesan packs an additional punch. Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven , saute the carrot, zucchini, yellow squash and onion in oil until tender. Add garlic; saute 1 minute longer. Add the broth, Swiss chard, beans, tomatoes, thyme, salt, oregano and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until chard is tender. Just before serving, sprinkle with cheese.
Nutrition Facts : Calories 94 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 452mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
CHARD LENTIL SOUP, LEBANESE-STYLE
Easy to prepare super delicious vegetarian soup.
Provided by Patricia.S
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Bring water to a boil in a large pot. Cook lentils in boiling water until beginning to soften, 8 to 10 minutes. Add chard; continue cooking until wilted, about 5 minutes.
- Add potatoes to the boiling water, reduce heat to medium-low, cover the pot, and cook until the potatoes are completely cooked, about 12 minutes.
- Mix lemon juice, crushed garlic, and salt together in a bowl; add to the pot. Continue to cook at a simmer another 5 minutes. Stir olive oil into the mixture. Increase heat to high and cook another 1 to 2 minutes.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 50.7 g, Fat 14 g, Fiber 11.8 g, Protein 10.5 g, SaturatedFat 2 g, Sodium 931 mg, Sugar 2.9 g
POTATO AND SWISS CHARD GRATIN
Jim Leiken, the executive chef at DBGB Kitchen & Bar, cooked us this hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal.
Provided by Elaine Louie
Categories casseroles, side dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees, and place rack in the center. Bring a large pot of lightly salted water to a boil; set a bowl of ice water on the side. Boil the chard leaves until tender, 3 to 5 minutes, then transfer with a slotted spoon to the ice water. Squeeze them dry and chop roughly. Boil the diced stems until tender, 3 to 5 minutes. Drain well and add to chopped chard leaves.
- In a small saucepan, bring the heavy cream, garlic, shallot, thyme and bay leaf to a simmer. Cook until reduced by half, about 25 minutes. Strain out the solids and add the nutmeg.
- Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or sharp knife. Butter a 12- to 14-inch gratin dish. Assemble the gratin by layering the ingredients in this order: a single, slightly overlapping layer of one-third of the potato slices, a sprinkling of salt and pepper, one-third of the Gruyère, half the Swiss chard and one-third of the reduced cream. Repeat once, and then top with one more layer of potato, salt and pepper, and the rest of the Gruyère and cream.
- Bake until the top is browned and the potatoes are fork-tender, about 45 minutes.
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 12 grams, Carbohydrate 36 grams, Fat 36 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 22 grams, Sodium 771 milligrams, Sugar 5 grams, TransFat 0 grams
HAM, BEAN AND SWISS CHARD SOUP
I saw a similar recipe made on TV and tried to duplicate it in order to use up an abundance of Swiss chard that I got from the farm this summer. We have been enjoying it regularly, so I thought I would share it here.
Provided by JackieOhNo
Categories Ham
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Fry bacon slices over medium heat in a Dutch oven or soup kettle, then remove and drain on paper towels. Saute garlic, onion, carrot, and Swiss chard stems in bacon grease until soft, then add ham, red pepper flakes, and black pepper. Add Swiss chard leaves and saute until they are wilted.
- Add chicken broth, Roman beans and tomatoes. Stir together, increase heat and bring to a boil. Lower heat and simmer, uncovered, for about 30 minutes. Add hot sauce and Worcestershire sauce. Crumble bacon slices and add to soup. Stir in Parmesan cheese to taste.
BACON, SWISS CHARD, POTATO, AND VEGETABLE SOUL-SATISFYING SOUP
I begin to turn to soup when the weather outside turns a bit crisp, and I keep right on making and eating hearty, healthy, warming soups all winter long. This is an adaptable soup. Instead of the swiss chard, you could substitute any dark greens (spinach, turnip tops, radish tops, mustard greens, etc.). You could also substitute beans and/or rice for the potato; add fall veggies like sweet potatoes or squash; etc. Unless you're veggie, don't leave out the bacon. Smoked, cured pork products paired with leafy greens are one of life's simple luxuries.
Provided by jo_mama
Categories Vegetable
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- I think it's easier to cut bacon when it's just out of the freezer. Anyway, cut the bacon across the strips, cutting it into small cross-sections of bacon strips. Add the bacon to a heavy-bottomed large soup pot over a medium flame. Render the bacon fat, stirring frequently to keep it from burning to the bottom of the pan. Once the bacon is crispy (but not burnt), remove it to a papertowel lined bowl/plate with a slotted spoon.
- Into the hot, delicious bacon fat add the carrots, celery, onion, swiss chard stalks, and bay leaves. Saute until vegetables soften, release liquid, and brown a bit (maybe up to 10 minutes or so?). The browning (but not burning) will develop additional flavor that will help to flavor your soup.
- Once the veggies have caramelized a bit, add the garlic, potatoes, and black pepper. Saute a few minutes until garlic is fragrant but not burnt.
- Add the swiss chard leaves, and stir well. The garlic and vegetable infused fat should evenly coat and cling to the contents on the pot. Add the chicken stock, enough to cover the veggies, cover the pot, and over a high flame bring to a boil, and reduce heat to simmer.
- Keep the soup at a bare simmer for 30 - 45 minutes or so, stirring occasionally, until vegetables are done to your liking. Taste and adjust the salt and black pepper. At this point, you can enjoy the soup as is, or you can use an immersion blender (or the tool of your choice) to further meld the flavors.
- Serve hot how you like it. With the crunchy bacon pieces, crusty bread, drizzled with a little olive oil, topped with a dollop of sour cream, dusted with a fresh turn of black pepper--the options are endless.
SWISS CHARD AND POTATO FRITTATA
Make and share this Swiss Chard and Potato Frittata recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 56m
Yield 12-48 frittatas
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan.
- Add a slight amount of water, salt and pepper.
- Bring to a boil; cook for 5 minutes or until potatoes are tender; drain and set aside.
- In a large skillet, heat oil on medium-low heat.
- Saute onion for 5 minutes.
- Add chard and stir 1 minute or until chard is wilted.
- Remove from heat and cool slightly.
- In a large bowl, beat eggs and egg yolks.
- Stir in potatoes, chard mixture, green onion, cheese, milk, salt, and cayenne; spoon about 1/3 cup of mixture into greased regular size muffin cups or spoon 1 generous tablespoon into greased mini muffin cups.
- Bake at 375 degrees for 14-16 minutes for regular size muffin cups or 10 minutes for mini muffin cups, or until either is set and slightly puffed.
- Serve warm.
TUSCAN CHARD AND CANNELLINI BEAN SOUP
This is a hearty, wonderful soup that takes a very short time to make. If you have a rind from a piece of Parmiggiano Reggiano, add it to the broth as you cook; if you don't, you may want to add grated Parmesan cheese to the soup. This soup thickens as it stands (due to the pasta and cheese).
Provided by Callinectes Sapidus
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
- Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
- Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 22.2 g, Cholesterol 13.5 mg, Fat 9.7 g, Fiber 4.4 g, Protein 9.9 g, SaturatedFat 3.5 g, Sodium 493.7 mg, Sugar 2.9 g
SWISS CHARD SOUP
Make and share this Swiss Chard Soup recipe from Food.com.
Provided by Barb in WNY
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a 3-quart saucepan, heat the oil over medium-high heat.
- Add the swiss chard and onion, stirring until softened.
- Add the broth, cannellini beans, and lemon juice.
- Bring to a boil; reduce heat and simmer, uncovered, 10 minutes.
Nutrition Facts : Calories 95.3, Fat 4.7, SaturatedFat 0.7, Sodium 28.3, Carbohydrate 10.8, Fiber 2.5, Sugar 1.4, Protein 3.4
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- Peel and dice the potato, place in a medium saucepan, cover with cold water and cook on a medium heat. Bring to a boil, an reduce to simmer. Precook for about 10 to 15 minutes. Do not over cook since the potatoes will finish cooking with the rest of the soup ingredients in the final step.
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