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Swiss Chard Soup

February 15, 2011

Ah Swiss Chard. My old friend. This is one of those veggies that I grew up with. My parents love the stuff. They eat it all the time. They make it all the time, in a variety of ways. Personally, it is good, but not my favourite. However, because my parents love it and grow it, there is always a lot of it around, as they grow it in their garden. I have bags of the stuff in my freezer. I am always looking for a way to use some of it up. So I decided to soup it up.

  • 2 tbsp olive oil (or hot pepper infused oil – which I make and used)
  • 1 medium onion, diced
  • 1 bunch green onions, chopped
  • 1 clove garlic, minced
  • 1 bunch swiss chard, shredded (thanks Mom & Dad!)
  • 1 tsp sea salt
  • 1/4 tsp pepper
  • 4 cups Epicure Selections veggie broth
  • 2 cups water
  • 1 cup Kamut Orzo pasta (or another small pasta, I had orzo on hand)
  • 2 tbsp lemon juice

In small pot, prepare pasta as you normally would. If you like soup to have lots of pasta, make lots. If not, then make a little bit. When done, drain and set aside.

In large pot, put oil in and heat. Add onion and green onion, and stir. Cover, letting it get all steamed for about 5 minutes. Every minute, remove lid, stir, and cover again (so the onions don’t get burnt). Add garlic, chard, salt, and pepper. Cover and let simmer for about 5 minutes, stirring a couple of times, until the chard is wilted.

Add the stock and water and bring to a boil. Reduce heat, cover and let simmer for about 10 minutes. Remove 2 cups of the hearty parts of the soup and put in a blender, and 1 cup of the broth. Blend until it becomes a mushy paste. Put back into the soup and bring to a boil.

Add pasta and lemon juice, stir, and bring to a boil again. Now it is ready to serve!

It is quite tasty. I strongly recommend making this one if you have swiss chard. Especially while it is still winter and cold outside!

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