Leek And Swiss Chard Soup Italian Zuppa Di Porri E Bietole Recipes

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



Leek and Swiss Chard Soup Italian - Zuppa Di Porri E Bietole image

Posting this for cooler weather - simple, elegant & uses veggies we grow - can't beat that! Received via email from gourmet-recipes-from-around-the-world. Thanks Joe!

Provided by Busters friend

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons unsalted butter
1 tablespoon olive oil
2 leeks, white and light green parts, cut into 1/2-inch slices
8 ounces swiss chard, cut into 1-inch pieces
6 cups stock (vegetable & chicken fine)
1/2 cup arborio rice
salt, to taste
pepper, to taste
1/4 cup parmesan cheese, grated

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.

Nutrition Facts : Calories 235.2, Fat 11.3, SaturatedFat 5.3, Cholesterol 20.8, Sodium 227.3, Carbohydrate 28.5, Fiber 2.4, Sugar 2.4, Protein 5.8

CHARD STALK, CELERIAC AND LEEK SOUP



Chard Stalk, Celeriac and Leek Soup image

Hold onto your chard stalks! Recently I came upon a recipe in a Provençal cookbook for a gratin made with chard stalks and celeriac. I used the combination for a purée, which I served at Thanksgiving dinner to great acclaim. I took the same idea and made it into a blended soup, this time adding a potato and a bunch of leeks for added flavor and body. The soup is incredibly satisfying, but quite light.

Provided by Martha Rose Shulman

Categories     dinner, lunch, soups and stews, appetizer

Time 1h

Yield Serves 4

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
3/4 pound leeks (2 large), white and light green parts only, cleaned and chopped (about 2 cups)
Salt to taste
3/4 pound Swiss chard stems, diced (about 2 1/2 cups)
3/4 pound celeriac, peeled and diced (about 2 cups
1 large yellow or russet potato (10 to 12 ounces), peeled and diced (about 1 1/2 cups)
5 to 6 cups water or stock (chicken or vegetable)
Freshly ground pepper
Chopped fresh parsley or celery leaves for garnish

Steps:

  • Heat olive oil over medium heat in a soup pot or Dutch oven and add leeks. Cook, stirring, until tender but not colored, about 5 minutes. Add a generous pinch of salt and add chard stems, celeriac, potato and water or stock. Stir together and bring to a boil. Add salt to taste (I use about 1 teaspoon per quart of water to start when making soup).
  • Reduce heat to low, cover and simmer 45 minutes.
  • Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover top of jar with a towel pulled down tight, rather than airtight with the lid. Return to pot and heat through, stirring. Season with salt and pepper. If desired, thin out with a little more water or stock. Garnish each serving with chopped parsley or celery leaves.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1262 milligrams, Sugar 4 grams

SAUSAGE AND SWISS CHARD SOUP



Sausage and Swiss Chard Soup image

Brimming with andouille sausage, Swiss chard and white beans, this hearty soup is the perfect cool-weather dish.

Provided by Raquel Grinnell

Categories     Chard

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 cup dry white wine
2 tablespoons olive oil
1 1/2 lbs andouille chicken sausage
1 small yellow onion, diced
2 celery ribs, diced
1 carrot, peeled and diced
1 leek, white portion only, diced
2 garlic cloves, minced
1 teaspoon fresh thyme, minced
6 cups chicken stock, warmed
1 cup water, warmed
2 cups white beans, cooked and drained (or canned)
4 ounces swiss chard, stems removed, chopped
salt & freshly ground black pepper, to taste
1/4 cup grated parmigiano-reggiano cheese (for garnish) (optional)

Steps:

  • In a small saucepan over medium heat, boil the wine until reduced to 1/2 cup, 7 to 10 minutes. Set aside.
  • In a soup pot over medium heat, warm the olive oil. Add the sausage and cook until browned, about 5 minutes per side. Transfer to a plate and let cool, then cut diagonally into 1/2-inch slices.
  • In the same pot over medium-low heat, cook the onion, celery, carrot and leek, stirring occasionally, until soft, about 10 minutes. Add the garlic and thyme and cook, stirring occasionally, for 2 minutes more. Add the reduced wine, the stock and water, increase the heat to medium-high and simmer for 15 to 20 minutes. Add the sausage, white beans and chard and cook until the chard wilts, 5 to 8 minutes. Season with salt and pepper.
  • Ladle the soup into warmed bowls, and garnish with the cheese. Serve immediately.

Nutrition Facts : Calories 286.1, Fat 7.8, SaturatedFat 1.5, Cholesterol 7.2, Sodium 412.2, Carbohydrate 34.4, Fiber 5.5, Sugar 6.2, Protein 13.3

SWISS CHARD & POTATO SOUP



Swiss Chard & Potato Soup image

This soup comes from Lucy Waverman's St. Patrick's Day menu in the Globe and Mail (March 2009). Lucy Waverman notes "My grandmother used spinach to make this soup, but it tends not to have a strong enough taste for the potatoes; Swiss Chard matches much better." Cooking time includes puree time. It is also fine without the garnish. Serve with fresh buns or bread.

Provided by Janay

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 cup onion, chopped
1 bunch swiss chard, trimmed, leaves and stems chopped separately (to make about 6 cups of chopped leaves)
2 cups yukon gold potatoes, peeled, diced
4 cups chicken stock
1 cup milk
salt & freshly ground black pepper
2 tablespoons vegetable oil
1/4 cup swiss chard, thinnly sliced

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.

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