Spring Vegetable Soups. Photo After teaching a cooking class on knife skills recently, I ended up with a refrigerator full of diced carrots, celery, onions and peppers.
So how to clear them out? I made soups. You may think of winter as the time of year for soups, but I’m inspired to make them now, in springtime, because there are so many fresh vegetables coming into the farmers’ markets. Soups make a great destination for produce of all kinds, and they can be ideal repositories for any leftovers just beginning to wilt.
You can also work more grains and beans into your by adding them to soups. Local produce wasn’t the only thing that inspired me to make soup this past week. Puree of Swiss Chard and Romaine Soup Adapted from a recipe in Clifford A. 2 tablespoons extra virgin olive oil 1 medium onion, chopped 6 cups water 1/2 cup rice 1 carrot, peeled and coarsely chopped 1 celery stalk, coarsely chopped 1/2 pound Swiss chard, stemmed, both leaves and stems washed and coarsely chopped (keep separately) 1. 2. Redeeming Green Soup with Lemon and Cayenne. Green Soup. Herb, Chard, and Feta Soup Recipe. Cream of Swiss Chard Gruyere Soup - Early Morning Farm. A great way to use new varieties of vegetables from your CSA share is to sub them in a more familiar dish.
Here broccoli cheddar gets an update with gruyere cheese and rainbow chard. This is one of the coldest springs on record, with the weather up and down it’s hard to know what to prepare! This creamy soup is bright and green, but comforting. The perfect soup for when you want something fresh and soothing. Swiss chard is such a beautiful, versatile green and when I chatted with Chef Chris Kuhns he lamented the fact that most people discard the flavorful stalks. Start by separating the leaves and stems. Once the chard is de-stemmed and chopped, most of the work is over! To desired consistency. Cream of Swiss Chard Gruyere Soup 1 bunch of swiss chard 6 tablespoons butter 1/4 cup flour 1 onion, diced 3 cups chicken or vegetable stock 3 cups whole milk 1 cup finely grated gruyere cheese, plus more for serving salt and pepper to taste Separate chard stems and leaves.
Variations. Pureed Swiss Chard Soup. It’s been cold around these parts… and by cold, I mean it’s hovering around 60°F.
I know, I know. I’m a SoCal girl through and through. But when the weather starts to turn and I start to second-guess going out of the house in flip-flops, I think of soup. Rich, hearty, steamy soup. This is one of those lazy-day recipes when I want a big bowl of soup but don’t want to work too hard at it. Even though I like to sabotage it with some fatty strips of bacon (my weakness!)
Serves 6 Ingredients 4 strips bacon 1/2 large onion, chopped 3 ribs celery with leaves, chopped 6 baby potatoes, chopped 1 large bunch swiss chard, leaves and stems chopped separately 8 cups chicken broth Black pepper to taste Method In a large pot over high heat, fry the bacon until crisp. Drain the bacon on paper towels and leave about 2 tablespoons of bacon grease in the pot, discarding the rest.
Lower the heat to medium-high. Pour in the chicken broth and bring everything to a boil. Never Miss a Post! Basic Green Soup. This chard and spinach soup gets complex flavor from slowly cooked onions and lemon juice, while a sprinkle of rice gives it body and a velvety texture.
Serve with a swirl of fruity, fragrant extra-virgin olive oil for richness. Ingredients 2 tablespoons extra-virgin olive oil, plus more for garnish2 large yellow onions, chopped1 teaspoon salt, divided2 tablespoons plus 3 cups water, divided1/4 cup arborio rice1 bunch green chard (about 1 pound)14 cups gently packed spinach (about 12 ounces), any tough stems trimmed4 cups vegetable broth, store-bought or homemadeBig pinch of cayenne pepper1 tablespoon lemon juice, or more to taste Instructions 1.