Potato Swiss Chard And Bread Soup Zuppa Di Patate Bietole E Pane Recipes

SWISS CHARD AND POTATO SOUP

Steps:

• 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.
• While potatoes cook, cut the Swiss Chard, first cutting the stalk and then cutting the leaves into 2-inches pieces.
• In a large saucepan, heat oil over a medium heat. Add onion and cook until transparent. About 2-3 minutes. Add the garlic and keep cooking for 2 more minutes, onion will look slightly browned.
• Add chopped tomato and cook for 5 minutes, the tomatoes will release their juices. Keep stirring while cooking.
• Add potatoes and cook for 2 more minutes. Then stir in the chicken broth and Swiss chard leaves. Season with salt and pepper. Reduce heat and simmer, partially covered with the saucepan lid, for about 15 minutes and until vegetables are tender.
• Serve in bowls and top with cheese.

SWISS CHARD & POTATO SOUP

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 WITH BREAD CRUMB STREUSEL

Steps:

• Preheat the oven to 400 degrees.
• Separate the stems from the greens of the Swiss chard. Tear the greens and dice the stems finely and set aside. The stems will be used for the streusel.
• In a large sauce pan, melt the vegan butter and olive oil over medium heat until glistening. Add the onions, celery, garlic, and thyme. Saute until fragrant, about 5 minutes.
• If using, add the wine and cook until it is mostly evaporated, about 2 minutes.
• Season the onion mixture with the salt and pepper and add the potatoes and Swiss chard. Stir until the greens begin to wilt.
• Pour in the vegetable stock and bring the soup to a boil. Once boiling, reduce the heat and simmer until the potatoes are soft.
• Once the potatoes are soft, remove the thyme stems. Puree the soup until it is smooth.
• While the soup is simmering, crumble the gluten free bread onto a parchment lined sheet pan. It can be a rough crumb.
• Toast the bread crumbs in the oven for 3-5 minutes. You want them to be nice and dried out and crunchy. The time will depend on the freshness of the bread.
• In a small saute pan over medium heat melt the vegan butter and olive oil. Add the shallots, reserved Swiss chard stems, and garlic. Saute until soft, about 8 minutes. Season with salt & pepper as needed.
• Add the toasted bread crumbs and stir well making sure to coat them all. Take off heat.
• Serve the soup in 4 bowls and top with a generous amount of bread crumb streusel.

SWISS CHARD AND POTATO SOUP

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.

SWISS POTATO SOUP

Steps:

• In a large saucepan, cook bacon until crisp; remove to paper towels with a slotted spoon. Drain, reserving 1 tablespoon drippings. , Saute onion in drippings until tender. Add water, potatoes, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, about 12 minutes., Combine flour and milk until smooth; gradually stir into potato mixture. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.

LEEK AND SWISS CHARD SOUP ITALIAN - ZUPPA DI PORRI E BIETOLE

Steps:

• In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden.
• Add the Swiss chard and stock and bring to a simmer.
• Cook until the chard wilts, about 10 minutes.
• Add the rice, salt, and pepper.
• Cover and cook over low heat about 20 minutes until the rice is cooked.
• Stir in cheese and serve.

POTATO AND SWISS CHARD GRATIN

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.

POTATO, SWISS CHARD, AND BREAD SOUP (ZUPPA DI PATATE, BIETOLE, E PANE)

Steps:

• Pour enough cold water over the potatoes in a deep, heavy 4-quart pot to cover by three fingers. Salt the water lightly and bring to a boil. Adjust the heat so the water is at a gentle boil and cook the potatoes, covered, until they are tender but still hold their shape, about 15 minutes. Meanwhile, strip the chard leaves from the stems. Wash the chard in a sinkful of cool water, swishing it well and waiting for the dirt to settle to the bottom of the sink. Scoop the chard out with a wire skimmer or your hands; drain well in a colander. Cut the chard leaves into 1 1/2 inch strips and stir them into the water after the potatoes have been cooking about 5 minutes. Stir the bread into the pot after the chard has been cooking about 5 minutes. Season the soup with salt and cook until the potatoes and chard are tender and the bread is falling apart, about 10 minutes. Meanwhile, heat the olive oil in a small skillet over low heat. Whack the garlic cloves with the side of a knife and stir them into the oil. Sprinkle the crushed red pepper over the oil and cook until the garlic is golden, about 3 minutes. Scrape the contents of the skillet into the pot. Stir well. Taste the soup and season with additional salt if you like. Ladle the soup into warm bowls, and sprinkle some of the grated cheese over the top of each, or pass a bowl of cheese separately.