Recipes....Part #1 forum: Chard Soup Recipes

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Imagestormyla
Oct 1, 2011 2:42 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
Anyone have a good chard soup recipe?
AlohaHoya
Oct 8, 2011 11:53 AM CST
Name: Carol Noel
Hawaii (near Hilo)
It's all about choices.
Will look, Stormy... Actually, a good hearty Minestrone is great with shredded chard in it...

A 'cream' of Chard Soup would be good...like Spinach....
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Imagestormyla
Oct 8, 2011 12:05 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
Thanks Carol! Now there is an idea. I just saw a pretty good one lately. It would probably be easy to adapt.
AlohaHoya
Oct 8, 2011 2:43 PM CST
Name: Carol Noel
Hawaii (near Hilo)
It's all about choices.
If it works...share please. I think a "Creamed" soup with bacon in it would be yummy....
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Imagestormyla
Oct 8, 2011 6:37 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
Carol, Sherry/wcgypsy posted this on one of the birthday cubit threads. If I made it I was thinking of adding Bay Leaf, Sage, and maybe some mushrooms or celery to it, but that was before you mentioned the chard.

Cream of Chicken Soup

2 half chicken breasts
1 sm onion
1 carrot, finely chopped
2 T butter
3 C chicken broth
1/2 t. thyme
1 t. salt
1/4 t. pepper
1 c. frozen peas
1 c. heavy cream

Cut chicken breasts into 1/2 inch 'cubes'...Saute carrot and onion in pressure cooker, in butter 2 minutes. Add chicken pieces, broth, salt, pepper and thyme. Bring to pressure, cook 2 minutes, remove from heat and let stand 5 minutes to finish cooking. Release pressure,(mine is the old Presto pressure cooker in which you put under cold water to drop pressure immediately, maybe the newer ones are different....) Add cream and peas and serve right away. A rather light soup, so would be good rounded out with rolls, garlic bread or cornbread.
I had this for dinner ast night and loved it so much I finished it off for breakfast...lol..
This is from The Pressure Cooker Gourmet by Victoria Wise.
AlohaHoya
Oct 8, 2011 9:03 PM CST
Name: Carol Noel
Hawaii (near Hilo)
It's all about choices.
Hmmmmm I think it would be yummy with chard....lots of it....AND garlic. I think I might use a lighter cream and whizz all the carrot, onion ...so you would have white chicken chunks and greenery in the whiter base. YUM!!!!
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Imagestormyla
Oct 8, 2011 9:09 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
Yes, now Sherry said that it was a lighter soup not thick and creamy. Some pureed celery and leek would cream it up some.
AlohaHoya
Oct 8, 2011 10:28 PM CST
Name: Carol Noel
Hawaii (near Hilo)
It's all about choices.
YES...and would really enhance the chicken and chard...
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Imagestormyla
Oct 8, 2011 11:05 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
I think I'll be making some of this tomorrrow! Thanks for the idea Carol! Thumbs up
AlohaHoya
Oct 9, 2011 12:27 AM CST
Name: Carol Noel
Hawaii (near Hilo)
It's all about choices.
Even a potato wouldn't be too evil.... Whistling ... or oatmeal as a thickener.
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Imagestormyla
Oct 9, 2011 8:28 AM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
Potatoes are generally what I use to thicken soups but I really wasn't concerned with making this type of soup very thick.
AlohaHoya
Oct 9, 2011 11:14 AM CST
Name: Carol Noel
Hawaii (near Hilo)
It's all about choices.
Just got my Food52 and there is a yummy soup featured... As one reader said, it is like Minestrone with bread.... Big Grin
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Imagestormyla
Oct 9, 2011 11:30 AM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
The Italians put bread in a lot of their vegetable soups. I think it comes from being poor and not having much meat available. It makes a good combo. Thumbs up
Imagebitbit
Oct 17, 2011 8:11 AM CST
Name: bit
Eastern VA and NC
Zone 7b/8a
I don't know as much about Italian cooking as I should... is the bread added at serving time so it still has some texture, or cooked into the soup so it melts away and thickens the broth?

Aside from not being able to afford meat, it is a way to use up stale leftover bread. Waste not want not, easy to find this kind of efficiency in traditional recipes, but it's very much lacking in our modern era of convenience foods.
Imagestormyla
Oct 17, 2011 10:06 AM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
Bit, exactly as you've mentioned is how they are used. Where a thicker brothed soup is wanted, the bread is added earlier. Where the bread is used to augment the contents of the soup, it is added right at the end.

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