The last bunch we bought was not really fresh and I had almost forgotten about it in the fridge. I was also tired of cooking them "au gratin" (I'll make one to post on this blog though, because it's really good!)... so I decided to make a soup with chard. I went online to get a few ideas but I found the recipes too complicated or calling for ingredients I did not have. This recipe is therefore of my own creation, made with what I had available that evening. The result was really good! It passed my children (and husband) test! Another good recipe to make again in the future. Bon Appétit!
- 1 bunch of Swiss chard, cut in small pieces
- 1 clove of garlic, sliced
- 3 small potatoes, cut in small pieces
- 1 yellow squash, cut in small pieces
- Olive oil, salt and fresh black pepper.
My personal comments:
- In a large pot , saute the garlic in olive oil together with salt
- Add the chard, squash and potatoes, saute until coated in oil
- Add 3 cups of water and simmer for 10-15 minutes (until potatoes are cooked)
- Scoop the vegetables and reserve the cooking water
- Blend the vegetables and add the cooking water to appropriate consistency
- Add fresh black pepper to taste
- Serve with crème fraîche and toasted bread.
- I have come to add zucchinis (or here yellow squash) in soups because they add smoothness to the texture.
- I use a pressure cooker to cook this soup. With the pressure cooker, the soup cooks in less than 7 minutes.
- I also use an immersion blender when I know there is enough water: it's faster to blend and requires less dish washing than using a stand-alone blender.
- If I only cook soup for dinner, I add couscous or pasta to make it more nutritious for my children.