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Soup Wisdom: The Secret Ingredient

Swiss Chard

Swiss Chard

Over the New Years Weekend, two things happened. First, the weather dipped down into the 40s and 50s; then, Martine came down with a nasty cold. What that signaled to me was that it was time to cook a big tureen of soup. We settled on my mushroom and barley soup with added celery, carrots, and red potatoes.

What I’ ve been doing for a couple of years with good results is taking a big bunch of Swiss Chard and putting it through the blender either with water or stock—or both. For this, I prefer the green chard with white ribs, only because the brightly colored chards look a bit odd in the soups I cook.

The mixture of blended chard with, say, a good chicken stock such as the one I buy at Trader Joe’s, results in a really tasty broth. (Both of us went for seconds on the soup today.) Plus, you could hardly do better when it comes to nutrition: check this out. We tend not to eat enough vegetables anyhow.

 

4 thoughts on “Soup Wisdom: The Secret Ingredient

  1. I hope Martine recovers quickly. I’m not much of a soup person, but yours sounds as though I might make an exception for it.

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