SWISS CHARD AND POTATO SOUP WITH BREAD CRUMB STREUSEL
This silky Swiss Chard and Potato Soup is topped with crunchy and buttery bread crumbs to add the perfect textural component.
Provided by Kirby Jeanne
Categories Main Course Soup
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees.
- Separate the stems from the greens of the Swiss chard. Tear the greens and dice the stems finely and set aside. The stems will be used for the streusel.
- In a large sauce pan, melt the vegan butter and olive oil over medium heat until glistening. Add the onions, celery, garlic, and thyme. Saute until fragrant, about 5 minutes.
- If using, add the wine and cook until it is mostly evaporated, about 2 minutes.
- Season the onion mixture with the salt and pepper and add the potatoes and Swiss chard. Stir until the greens begin to wilt.
- Pour in the vegetable stock and bring the soup to a boil. Once boiling, reduce the heat and simmer until the potatoes are soft.
- Once the potatoes are soft, remove the thyme stems. Puree the soup until it is smooth.
- While the soup is simmering, crumble the gluten free bread onto a parchment lined sheet pan. It can be a rough crumb.
- Toast the bread crumbs in the oven for 3-5 minutes. You want them to be nice and dried out and crunchy. The time will depend on the freshness of the bread.
- In a small saute pan over medium heat melt the vegan butter and olive oil. Add the shallots, reserved Swiss chard stems, and garlic. Saute until soft, about 8 minutes. Season with salt & pepper as needed.
- Add the toasted bread crumbs and stir well making sure to coat them all. Take off heat.
- Serve the soup in 4 bowls and top with a generous amount of bread crumb streusel.
SWISS POTATO SOUP
You have a few options when it comes to fixing this soup-it can also be made in the microwave or started in a slow cooker in the morning. -Krista Musser, Orrville, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings (1 quart).
Number Of Ingredients 9
Steps:
- In a large saucepan, cook bacon until crisp; remove to paper towels with a slotted spoon. Drain, reserving 1 tablespoon drippings. , Saute onion in drippings until tender. Add water, potatoes, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, about 12 minutes., Combine flour and milk until smooth; gradually stir into potato mixture. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.
Nutrition Facts : Calories 455 calories, Fat 17g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 1218mg sodium, Carbohydrate 57g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.
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
POTATO AND SWISS CHARD GRATIN
Jim Leiken, the executive chef at DBGB Kitchen & Bar, cooked us this hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal.
Provided by Elaine Louie
Categories casseroles, side dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees, and place rack in the center. Bring a large pot of lightly salted water to a boil; set a bowl of ice water on the side. Boil the chard leaves until tender, 3 to 5 minutes, then transfer with a slotted spoon to the ice water. Squeeze them dry and chop roughly. Boil the diced stems until tender, 3 to 5 minutes. Drain well and add to chopped chard leaves.
- In a small saucepan, bring the heavy cream, garlic, shallot, thyme and bay leaf to a simmer. Cook until reduced by half, about 25 minutes. Strain out the solids and add the nutmeg.
- Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or sharp knife. Butter a 12- to 14-inch gratin dish. Assemble the gratin by layering the ingredients in this order: a single, slightly overlapping layer of one-third of the potato slices, a sprinkling of salt and pepper, one-third of the Gruyère, half the Swiss chard and one-third of the reduced cream. Repeat once, and then top with one more layer of potato, salt and pepper, and the rest of the Gruyère and cream.
- Bake until the top is browned and the potatoes are fork-tender, about 45 minutes.
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 12 grams, Carbohydrate 36 grams, Fat 36 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 22 grams, Sodium 771 milligrams, Sugar 5 grams, TransFat 0 grams
SWISS CHARD & POTATO SOUP
This soup comes from Lucy Waverman's St. Patrick's Day menu in the Globe and Mail (March 2009). Lucy Waverman notes "My grandmother used spinach to make this soup, but it tends not to have a strong enough taste for the potatoes; Swiss Chard matches much better." Cooking time includes puree time. It is also fine without the garnish. Serve with fresh buns or bread.
Provided by Janay
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter in a pot over medium heat. Add onions and swiss chard stems and saute for 2 minutes or until softened.
- Add potatoes, chicken stock and milk and bring to a boil.
- Simmer soup for 5 minutes; add swiss chard leaves (reserving 1/4 cup for garnish) and simmer 5 minutes longer or until potatoes are very soft and chard is wilted.
- Puree soup in a blender or food processor (An immersion blender also works well). Season with salt and pepper to taste.
- Garnish:.
- Heat oil in a small skillet over medium high heat. Working in batches, add Swiss chard (be careful, as it will pop and splatter oil) and fry for 1 to 2 minutes or until crisped.
- Drain on paper towels.
- Garnish soup with crinkled Swiss chard.
SWISS CHARD GRATIN
Categories Milk/Cream Cheese Dairy Vegetable Side Bake Christmas Thanksgiving Casserole/Gratin Fall Swiss Cheese Chard Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Melt 2 tablespoons butter and toss with bread crumbs, cheese, garlic, herbs, half of nutmeg, and salt and pepper to taste in a bowl.
- Boil broth in a small saucepan until reduced by half. Add cream and keep warm.
- Melt 1 tablespoon butter in a small heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, 1 minute, then whisk in broth mixture and boil, whisking, 1 minute. Season sauce with salt and pepper.
- Preheat oven to 400°F.
- Cook onion in remaining 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, remaining nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes.
- Increase heat to moderately high and add chard leaves and spinach by large handfuls, stirring, until all greens are wilted. Season with salt and pepper.
- Transfer vegetables to a colander to drain well and press out liquid with back of a large spoon. Toss vegetables with cream sauce and transfer to a buttered 12-inch oval gratin or 2-quart shallow baking dish, spreading evenly.
- Top vegetables with bread crumbs and bake in middle of oven until bubbling and topping is golden, about 20 minutes.
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