Chard Soup with Sorrel or Lemon
Nutrition
Calories: 356 kcalCarbohydrates: 65 gProtein: 13 gFat: 16 gSaturated Fat: 13 gCholesterol: 26 mgSodium: 149 mgFiber: 11 gSugar: 10 gVitamin A: 61.15 IUCalcium: 91 mgIron: 11 mg
Ingredients
- 2 tbsp butter
- 1 whole onion or 2 medium leeks white parts only chopped
- 3 each red potatoes peeled and thinly sliced
- 1 bunch swiss chard stems removed, about 10 cups leaves
- 2 cup sorrel leaf stems removed or juice of 1 large lemon
- 1 dash salt to taste
- 1 dash Black pepper freshly ground, to taste
- 1/3 cup creme fraiche or sour cream
- 1/2 cup cooked rice or small toasted croutons
Instructions
- Heat the butter in a soup pot over medium-high heat. Add the onion and potatoes and cook, stirring occasionally, until they begin to color, about 8 minutes.
- Add 1/2 cup water and scrape the bottom of the pot to release the juices that have accumulated.
- Add the greens and 1-1/2 teaspoons salt. As soon as they wilt down, after 5 minutes or so, add 6-1/2 cups water. Bring to a boil, then lower the heat and simmer, partially covered, for 12 to 15 minutes.
- Puree the soup, then return it to the pot. Taste for salt and season with pepper. If you didn't use sorrel, add the lemon juice. Mix the crème fraîche with some of the soup to smooth it out, then swirl it into the soup. Serve with rice or croutons in each bowl.
- Chard Soup with Cilantro: Substitute a small bunch of cilantro, chopped, for the sorrel and add 1 teaspoon paprika to the onions and potatoes. The haunting flavor is hard to place at first but is a must-try for cilantro lovers.