Spicy Chard Soup
Spicy Chard Soup might be a good recipe to expand your main course collection. This recipe makes 4 servings with 402 calories, 22g of protein, and 22g of fat each. For $3.36 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. This recipe is liked by 7 foodies and cooks. It is perfect for Winter. It is brought to you by Foodnetwork. If you have onion, harissa, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 40 minutes. Overall, this recipe earns an excellent spoonacular score of 88%. Spicy Lentil and Swiss Chard Soup, Spicy Sun-Dried Tomato Soup with White Beans & Swiss Chard, and Spicy Chard With Ginger are very similar to this recipe.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1 teaspoon caraway seeds
1 teaspoon cumin seeds
4 cloves garlic, finely chopped
4 hard-boiled eggs, peeled and quartered
1 tablespoon harissa or other hot sauce
Kosher salt
1 lemon, halved
6 cups low-sodium chicken broth
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium onion, finely chopped
2 cups pita chips, coarsely crushed
1/4 cup plain Greek yogurt
2 bunches Swiss chard (about 2 pounds)
2 tablespoons tomato paste
Equipment:
ziploc bags
frying pan
pot
bowl
Cooking instruction summary:
Cut the chard stems into 1/2-inch pieces and the leaves into 1-inch pieces; keep separate. Toast the caraway and cumin seeds in a skillet over medium heat, 1 to 2 minutes. Cool, then grind in a spice grinder or transfer to a resealable plastic bag and crush with a heavy skillet. Heat the olive oil in a large pot over medium heat. Add the chard stems and onion and cook until softened, 5 to 6 minutes. Clear a space in the pan, then add the tomato paste, harissa, garlic and ground spices. Cook 2 minutes, then stir into the vegetables. Add the chard leaves, chicken broth and 1 cup water, bring to a rapid simmer and cook until the chard is tender, about 10 minutes. Squeeze in the juice from 1/2 lemon and season with salt. Mix the yogurt, the juice from the remaining 1/2 lemon and a pinch of salt. Divide the soup among bowls. Add the eggs, pita chips and a dollop of the yogurt mixture; drizzle with olive oil.
Step by step:
1. Cut the chard stems into 1/2-inch pieces and the leaves into 1-inch pieces; keep separate. Toast the caraway and cumin seeds in a skillet over medium heat, 1 to 2 minutes. Cool, then grind in a spice grinder or transfer to a resealable plastic bag and crush with a heavy skillet.
2. Heat the olive oil in a large pot over medium heat.
3. Add the chard stems and onion and cook until softened, 5 to 6 minutes. Clear a space in the pan, then add the tomato paste, harissa, garlic and ground spices. Cook 2 minutes, then stir into the vegetables.
4. Add the chard leaves, chicken broth and 1 cup water, bring to a rapid simmer and cook until the chard is tender, about 10 minutes. Squeeze in the juice from 1/2 lemon and season with salt.
5. Mix the yogurt, the juice from the remaining 1/2 lemon and a pinch of salt. Divide the soup among bowls.
6. Add the eggs, pita chips and a dollop of the yogurt mixture; drizzle with olive oil.
Nutrition Information:
covered percent of daily need
