Swiss Chard Soup

Ready in 1 hour
2 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Swiss Chard Soup"

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I find this to be a great intro to soup making. Something your not likely to have had nor thought of.

"I added some chicken sausage, but this would be great even as-is. Was a delicious way to use the greens I got in my organic co-op basket!"

- Mtubay

Ingredients

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2 tablespoons olive oil
2 cups Romaine lettuce hearts; thinly sliced crosswise
4 cloves garlic; minced
1/2 cup leeks; white part only, finely chopped
1/4 cup parsley or Chervil
shallot; minced
1/2 pound Swiss chard; finely chopped
6 sprouts Brussels; trimmed and quartered
8 cups Chicken broth
Salt
pepper

Original recipe makes 8

Servings  

Preparation

Wash all the greens and drain well before slicing and chopping.

Then simply saute the vegetables in oil until the greens cook down, about 5 minutes. Add the broth, season with salt and pepper, then bring to a boil. Reduce the heat to simmer and cook for 1 hour. Serve with grated romano cheese.

Options

ditalini pasta, white cannellini beans, dry bread slices or fried or boiled red potatoes.

The original said to take 3 egg yolks in a bowl, stir in a few tablespoons of the hot soup and then return the mixture to the pot and stir it in.

Notes

Totally different way to get your veggies and greens - don't turn up your nose without trying it first as written. Basically the same recipe found in a great Spanish cookbook " La Cucina de Mama" that has several great recipes - they seem to put ingredients we know into things we haven't thought of.

Credits

Added on Award Medal
Calories Per Serving: 29 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I added some chicken sausage, but this would be great even as-is. Was a delicious way to use the greens I got in my organic co-op basket!
Mtubay 2 years ago
Totally different way to get your veggies and greens - don't turn up your nose without trying it first as written. Basically the same recipe found in a great Spanish cookbook ' La Cucina de Mama' that has several great recipes - they seem to put ingredients we know into things we haven't thought of. [I posted this recipe.]
rrorkins 6 years ago
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