I’m not certain where I get my frugal tendencies.
It really doesn’t matter – I have them. At least I have them when it comes to my potager.
Maybe it’s because I nurse the plants along: watering them, monitoring them, and protecting them (as best I can). Once they start producing edible food I have a very hard time sending it to the compost.
That’s true even of the ones I’m not overly fond of.
I like chard but I don’t love it.
I like it because it’s early – always the first vegetable we get every year. It’s amazingly healthy and I am always happy with the ways I cook it.
But it’s bitter. On it’s own, without onion or bacon (or both) or mustard or something it’s not a favorite.
This year, after a slow start, it’s gone crazy. It started to bolt earlier this week so I decided it was time to cut it back. I do that every year about this time. I cut it down to 3 – 4 inches, then by early fall we have another nice crop.
As I was cutting I noticed that the leaves were really nice…. Too nice to just throw away.
I googled it…… Nothing looked very promising.
Story continues after the recipe:
Click here to Pin Swiss Chard SoupPrint
Swiss Chard Soup
Serve with a dollop of sour cream or Greek yogurt or a bit of crumbled feta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Soup
- 16oz (500gr) chard leaves, roughly chopped
- 16oz (500gr) summer squash or zucchini, halved, then sliced
- 8oz (250gr) potato, roughly chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups (32oz, 1000ml) chicken or vegetable stock
- 1 tbs dry mustard
- 1 tbs marjoram
- 1/4 cup celery leaves
- 1 tbs olive oil
- In medium soup pot sauté onion, garlic in oil until transparent, about 5 minutes.
- Add remaining ingredients and heat to boiling.
- Reduce heat, cover and simmer for 15 – 20 minutes, until potatoes are tender.
- Purée, adding water if needed.
- Serve or freeze for winter lunches.
I made this for the freezer so I wanted it to be thick. Add more stock as needed to taste. I like to stir in some heavy cream when serving.
Keywords: chard soup, squash soup
The chard soup recipes I found online all had cream or sour cream or cheese added at the end, which I didn’t want as I was making it for the freezer.
I expected it to be bitter so I googled ways to counter-act bitterness. The only answer I could find was salt.
It would need something to add body to it as just chard would make a rather watery soup. Funny thing…. I had a basket-full of summer squash sitting on the counter.
I made the soup as above in the recipe, but without the potatoes.
It was bitter…. and salty. I may have overcompensated. I usually dilute the stock as it tends to be too salty for my taste as is but I didn’t this time.
Did I mention that it was also a bit thin?
I put it in the fridge while I pondered the situation.
A potential solution came to me about 3am….. potatoes.
The next morning I boiled 8oz of potatoes in unsalted water. When they were very soft I cooled them in cold water and drained them. I combined the potatoes with enough of the soup to make the blender function and puréed the lot. Then I combined the contents of the blender with the rest of the soup.
It was good….. Good enough that I am happy to post the recipe. The bitterness was now a barely noticeable but pleasant undertone and the saltiness was gone. I’ll be perfectly happy to have this for lunch when winter comes. If I were serving it to guests I would add the yogurt or cream or feta – just to tart it up a bit.
It’s not the pretty, bright green of spinach soup but it does have all the healthy goodness. I’ll make more.