VCE: Chard Soup With Sorrel Or Lemon

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* Exported from MasterCook *

 

Chard Soup With Sorrel Or Lemon

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 205

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Rice

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons butter

1 onion -- or 2 medium leeks

white parts only -- chopped

3 red potatoes -- peeled

and thinly sliced

1 bunch chard -- stems removed

(about 10 cups leaves)

2 cups sorrel leaves -- stems removed

OR juice of 1 large lemon

Salt and freshly milled pepper

1/3 cup crème fraîche or sour cream

1/2 cup cooked rice

OR small toasted croutons

 

SERVES 4 TO 6

 

Light-bodied but roundly flavored, this is a good soup to begin a large

meal. It's quickly made and needs no stock. Chard is available

year-round, sorrel mainly in spring. If you can't get sorrel, use fresh

lemon juice to give the soup it's tart accent.

 

Heat the butter in a soup pot over medium-high heat. Add the onion and

potatoes and cook, stirring occasionally, until they begin to color, about

8 minutes. Add 1/2 cup water and scrape the bottom of the pot to release

the juices that have accumulated. Add the greens and 1 1/2 teaspoons

salt. As soon as they wilt down, after 5 minutes or so, add 6 1/2 cups

water. Bring to a boil, then lower the heat and simmer, partially covered,

for 12 to 15 minutes. Purée the soup, then return it to the pot. Taste

for salt and season with pepper. If you didn't use sorrel, add the lemon

juice. Mix the crème fraîche with some of the soup to smooth it out, then

swirl it into the soup. Serve with rice or croutons in each bowl.

 

CHARD SOUP WITH CILANTRO

Substitute a small bunch of cilantro, chopped, for the sorrel and add 1

teaspoon paprika to the onions and potatoes. The haunting flavor is hard

to place at first but is a must-try for cilantro lovers

 

 

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