Mussel And Chard Soup Recipes

TUSCAN CHARD AND CANNELLINI BEAN SOUP

Steps:

• In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
• Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
• Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.

MUSSEL AND CHARD SOUP

Steps:

• Heat the 1/4 cup oil in a 6-quart saucepan. Add the onion, and saute over medium heat until tender. Stir in the unpeeled tomatoes, and cook about 5 minutes, until the mixture is thick.
• Add 2 pounds of the mussels, cover, and cook about 10 minutes, just until they open. Using a slotted spoon, remove the mussels, and set aside.
• Add the water, and bring to a simmer. Add the remaining mussels, fish trimmings, crabs, herbs, chili, bay leaves, peppercorns, orange peel, saffron and star anise. Simmer uncovered, skimming the surface from time to time, for 30 minutes.
• While the stock is cooking, remove the reserved cooked mussels from their shells, discard the shells, and refrigerate the mussels.
• When the stock is done, drain it into a colander over a large bowl, and return the liquid to the saucepan. The cooked seafood and other solids should be discarded.
• Boil down the liquid until it is reduced to 2 1/2 cups. Season to taste with salt and pepper.
• In a clean saucepan melt the butter, and cook until it starts to brown. Add the chopped peeled tomatoes, and saute briefly. Add the reduced seafood stock, bring to a simmer, and add the chard. Simmer over medium heat for 10 minutes. Add the shucked mussels, and simmer briefly to reheat them.
• To serve, divide the soup among 4 bowls. Drop a piece of the goat cheese on top of each, and drizzle with the remaining olive oil. Serve at once.