Swiss Chard And Potato Soup 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

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.

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

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 BEAN SOUP

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.

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.

SWISS CHARD AND POTATOES

Steps:

• Fill a large pot with cold salted water, and add the whole peeled potatoes. Bring to a simmer, and cook the potatoes about halfway, about 15 minutes. Add the shredded chard, and cook until the leaves are very tender, 15 minutes or more, depending on the size. Drain well in a colander.
• Wipe out the pot, and return it to the stovetop. Pour 1/3 cup of the olive oil and the crushed garlic into the pot set over medium heat. Cook until the garlic is light golden, about 3 to 4 minutes. Slice in the butter; once it has melted, add the drained potatoes and chard. Drizzle with the remaining 3 tablespoons olive oil, and season with 1 tablespoon salt. Mash coarsely with a potato masher. Let cook a few minutes to remove any excess liquid, stir in the almonds, and serve hot.
• note
• If you buy young Swiss chard, cook the stems and leaves all at the same time. If you buy Swiss chard with larger leaves and stalks, trim the stems from the leaves and cook them for 10 minutes before adding the leaves.