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The Swiss chard has been thriving with all the rainy weather of this summer. I love to grow it instead of spinach because it is very prolific and can be cut repeatedly. In past years I’ve been able to harvest cuttings of it in early autumn as well, although its growth slows significantly by then.
This creamy Swiss chard soup recipe is one of the ways I use up large amounts of this leafy, green vegetable. I love the earthy taste of Swiss chard and didn’t want to mask it, so I enhanced it simply with garlic, onion, nutmeg and cayenne. The cayenne adds a slight kick, but doesn’t make the soup overly spicy. Another seasoning I use is Maggi liquid seasoning, which contains hydrolyzed vegetable protein, a common ingredient in bouillon cubes. As a result, Maggi is suitable for vegetarian diets. I recommend soy sauce as an alternative ingredient, although it doesn’t have the same sweetness as Maggi liquid seasoning. Taste the soup after pureeing to see if it needs additional salt, but chances are it won’t because there is a lot of sodium in Maggi and the chicken stock already.
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 3 Garlic Cloves, chopped
- 4 cups Chicken or Vegetable Stock
- 12 packed cups chopped Swiss Chard with stems
- 1 tbsp Maggi Liquid Seasoning or Soy Sauce
- ¼ tsp Ground Nutmeg
- ⅛ tsp Cayenne Pepper
- 2 packed cups baby spinach leaves
- Salt, to taste
- ½ cup 35% Whipping Cream (approximately)
- Heat the olive oil in a large Dutch oven set over medium heat. Add the onion and garlic, and cook until soft, about 5 minutes.
- Add the chicken stock and Swiss chard, cover and bring to a boil; simmer until the Swiss chard has just wilted down. Remove lid, stir in the Maggi, nutmeg and cayenne, and simmer until the stems are tender, about 10 minutes.
- Remove from heat, add the spinach and puree until smooth using an immersion blender or in batches in a food processor or upright blender. Taste for seasoning and adjust with salt if necessary.
- Return to the heat, stir in the cream and gently warm through, about 2 to 5 minutes.
- Serve drizzled with additional cream if desired.
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When I first started cooking, long before culinary school and taking up a career as a recipe developer/tester, one of the recipes I made frequently was a double tomato bruschetta involving fresh roma and sun-dried tomatoes. My friends would ask for it whenever we got […]