WHITE BEAN-CHARD SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the onion, celery and 1 1/2 teaspoons salt and cook until the vegetables are golden brown, about 5 minutes. Add the beans and broth, bring to a simmer and cook 15 minutes.
- Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the roasted peppers, minced garlic and cilantro and cook until the garlic is soft, about 2 minutes. Stir in the chard, cover and cook until wilted, 1 to 2 minutes. Scrape the contents of the skillet into the pot and simmer until heated through, about 5 minutes. Season with salt and pepper.
- Toast the bread, then rub with the whole garlic clove. Serve the soup with the bread and lemon wedges, if desired.
LENTIL SOUP WITH CILANTRO (LOTS OF IT)
This easy lentil soup is seasoned with cumin and an entire bunch of chopped cilantro, stirred in just before serving.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 1h
Yield Serves four
Number Of Ingredients 12
Steps:
- Heat the oil in a large, heavy soup pot over medium heat, and add the garlic. Stir until fragrant, about a minute, and stir in the cumin and cayenne. Add the lentils, onion, bay leaf, water and salt. Bring to a boil, reduce the heat and simmer 40 minutes, until the lentils are tender and the broth aromatic. Add pepper, taste and adjust salt. Remove the halved onion and the bay leaf.
- Coarsely puree the soup in an immersion blender or food mill. Alternatively, puree half the soup in blender, 1 1/2 cups at time, being careful to cover the top of the blender with a towel to avoid hot splashes, then stir back into the soup. Heat through.
- Chop the cilantro, discarding the stems. Stir into the soup just before serving. Taste, adjust seasoning and serve, topping each bowl with a dollop of yogurt.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 4 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 1017 milligrams, Sugar 2 grams
CHARD SOUP WITH CILANTRO
Categories Soup/Stew Vegetable Vegetarian Quick & Easy Simmer
Yield 1 soup pot
Number Of Ingredients 12
Steps:
- In a soup pot, heat the butter over medium heat. Add the onion, potatoes, paprika, cumin and cook, stirring for about 8 mins. Add 1/2 cup water and scrape the bottom of the pot to release the juices. Add the swiss chard, cream of celery, cilantro and 1/2 tsp. salt. As soon as they wilt down, add 4 cups water. Bring to boil, then lower the heat and simmer, partially covered, for 15 mins. You can puree the soup at this time if you choose then return to pot to heat. Mix the sour cream in the pot till smooth. Serve in a bowl over rice.
SWISS CHARD AND POTATO SOUP
Provided by Florence Fabricant
Categories dinner, weekday, soups and stews, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 459, UnsaturatedFat 20 grams, Carbohydrate 40 grams, Fat 29 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 734 milligrams, Sugar 5 grams, TransFat 0 grams
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