Swiss Chard And Potato Soup With Bread Crumb Streusel Recipes

SWISS CHARD & POTATO SOUP

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.

SWISS CHARD AND POTATO SOUP

Steps:

• Place bacon in a heavy 4-quart saucepan. Add 1/3 cup water, and cook over medium heat until water evaporates. Add 2 tablespoons oil. Sauté until lightly browned. Drain, leaving 2 tablespoons fat in pan.
• Add onion and garlic to oil in pan and sauté over low heat until soft and barely golden. Add potatoes and 8 cups water. Bring to a boil, season with salt, and cook until potatoes are soft, about 15 minutes.
• If using the eggs, poach them, drain, trim any ragged edges, and set aside.
• Remove potatoes with a slotted spoon to a large mixing bowl, and roughly mash them with a fork or a potato masher. Return potatoes to liquid in pot, and stir to dissolve them.
• Add chickpeas, reserved bacon, chard leaves and 2 tablespoons olive oil. Bring to a simmer, and cook about 5 minutes, until leaves wilt. Season with salt and pepper. Transfer to warm soup plates. If using the eggs, add one to each plate. Top with chopped cilantro and a drizzle of the remaining olive oil.

SWISS CHARD AND POTATO SOUP WITH BREAD CRUMB STREUSEL

Steps:

• Preheat the oven to 400 degrees.
• Separate the stems from the greens of the Swiss chard. Tear the greens and dice the stems finely and set aside. The stems will be used for the streusel.
• In a large sauce pan, melt the vegan butter and olive oil over medium heat until glistening. Add the onions, celery, garlic, and thyme. Saute until fragrant, about 5 minutes.
• If using, add the wine and cook until it is mostly evaporated, about 2 minutes.
• Season the onion mixture with the salt and pepper and add the potatoes and Swiss chard. Stir until the greens begin to wilt.
• Pour in the vegetable stock and bring the soup to a boil. Once boiling, reduce the heat and simmer until the potatoes are soft.
• Once the potatoes are soft, remove the thyme stems. Puree the soup until it is smooth.
• While the soup is simmering, crumble the gluten free bread onto a parchment lined sheet pan. It can be a rough crumb.
• Toast the bread crumbs in the oven for 3-5 minutes. You want them to be nice and dried out and crunchy. The time will depend on the freshness of the bread.
• In a small saute pan over medium heat melt the vegan butter and olive oil. Add the shallots, reserved Swiss chard stems, and garlic. Saute until soft, about 8 minutes. Season with salt & pepper as needed.
• Add the toasted bread crumbs and stir well making sure to coat them all. Take off heat.
• Serve the soup in 4 bowls and top with a generous amount of bread crumb streusel.

SWISS CHARD BEAN SOUP

Steps:

• In a Dutch oven , saute the carrot, zucchini, yellow squash and onion in oil until tender. Add garlic; saute 1 minute longer. Add the broth, Swiss chard, beans, tomatoes, thyme, salt, oregano and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until chard is tender. Just before serving, sprinkle with cheese.