Swiss Chard Potato Soup Food

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SWISS CHARD AND POTATO SOUP



Swiss Chard And Potato Soup image

Provided by Florence Fabricant

Categories     dinner, weekday, soups and stews, appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 11

1/2 pound slab bacon, diced
1/3 cup extra virgin olive oil
1 large onion, diced
4 cloves garlic, crushed
1 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick
Salt
6 eggs, optional
1 3/4 cups cooked chickpeas or 1 can, drained
5 cups, packed, very finely shredded Swiss chard leaves (about 1 bunch)
Freshly ground black pepper
2 tablespoons chopped cilantro leaves

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

BACON, SWISS CHARD, POTATO, AND VEGETABLE SOUL-SATISFYING SOUP



Bacon, Swiss Chard, Potato, and Vegetable Soul-Satisfying Soup image

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

8 ounces bacon, chopped
3 carrots, peeled and diced
3 celery ribs, diced
2 onions, diced
1 lb swiss chard (leaves julienned, fibery stalks diced)
2 bay leaves
3 potatoes, diced
6 garlic cloves, diced
1 gallon chicken stock (preferably your homemade, but purchased stock will work too)
salt and black pepper

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.

LENTIL SOUP WITH SWISS CHARD



Lentil Soup With Swiss Chard image

I purchased swiss chard the other day and was looking for something to do with it. I stumbled upon a recipe which I promptly revamped. This has a little "kick" provided by the cayenne pepper. The kick can be enhanced by serving jalapeno pepper sauce on the side. Hope you enjoy!

Provided by PaulaG

Categories     One Dish Meal

Time 4h20m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 cup dried lentils, sorted and rinsed
1 bunch swiss chard leaf, rinsed and roughly torn, touch stems removed
1 (16 ounce) can diced tomatoes
2 red potatoes, washed, cut in 1-inch cubes
1 white onion, chopped
2 medium carrots, scrubbed, sliced
3 garlic cloves, pressed
5 -6 cups chicken broth or 5 -6 cups vegetable broth
2 bay leaves
2 tablespoons fresh thyme, chopped
1 tablelspoon chopped fresh marjoram
1/4 cup fresh basil, chopped
1 teaspoon cumin
1 teaspoon seasoning salt (or to taste)
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper

Steps:

  • Place all ingredients in a 5 to 6 quart crockpot, stir, and cook for 4 hours on high or 6 to 8 hours on low.
  • Lentils and other vegetables should be cooked but not overly soft.
  • Remove bay leaves, stir and serve with fresh baked cornbread and jalapeno pepper sauce on the side.

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