Thursday, January 6, 2011

Home from Church, Swiss Chard soup

This recipe and photo were found at Smitten Kichen and since on my way home from Church Tuesday I encountered a lovely bunch of swiss chard (by way of the corner veggie truck) I decided it's fate and this soup must be made! The poached egg on the other hand may not be made depending on my bravery but life is short I say! give it a try! And try I will! Tonight.

Here's her list of ingrediants:

1 pound Swiss chard (can also swap kale, spinach or another green), ribs and stems removed and cleaned
3 tablespoons olive oil
1 cup (5 1/4 ounces) chopped carrots
1 cup (5 ounces) chopped celery
1 cup (4 1/4 ounces) chopped shallots, about 4 medium
2 garlic cloves, finely chopped
1 cup dry white wine
2 15-ounce cans (or about 3 3/4 cups) white beans, drained and rinsed
2 cups (or more to taste) vegetable broth
1 cup pureed tomatoes (from a can/carton/your jarred summer supply)
Salt and freshly ground black pepper
3 fresh thyme sprigs
1 bay leaf
1 tablespoon sherry vinegar

Toasted bread slices, poached eggs (tutorial), chopped herbs such as tarragon, parsley or chives or grated Parmesan or Romano to serve (optional)

Looks easy enough? Right?

For the rest of the recipe please go here. Thanks Deb! Can't wait to try this out!

Love and Hugs

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