Tamara came up with this recipe all on her own. Today was cold and rainy, so it was time for soup. Our superfluity of potatoes was the genesis of this idea. We also had Swiss Chard in the garden, ready for harvesting, that we had never yet used.
2 very large potatoes
onion and garlic, sautéed
@1/2 lb cheese
chicken bouillon to taste
Several large leave of Swiss Chard
Sauté onions and garlic until onions are thoroughly soft so they don’t give Jack a headache. Boil potatoes in water with onion, garlic, and bouillon. While potatoes are boiling, send your husband out to harvest Swiss Chard and make sure he washes the chard before letting him cut it into bits with scissors. When the potatoes are soft enough to eat, add the chard. Let boil just a couple minutes then remove from the heat. Ask your husband to go back out and harvest another chard leaf to be cut into garnish. Make sure he gets one with a pretty red stem. While he’s doing that, add the cheese to the soup. This will help it cool down to eating temperature (especially if the cheese had been inhabiting the freezer up until this point.)
Serve soup in fancy Christmas dishes and garnish with ground sea salt, fresh ground pepper, and cut chard. Sour cream adds to the luxurious texture and gives it a certain je ne sais quoi. Don’t be surprised if this fabulous dish pops up at your favorite fancy restaurant as the soup of the day. It’s really good.
2 comments:
My husband is elaborative in his writing. I did ask him to harvest the chard, but he needed no cues to rinse and cut. We also did not save any for garnish, nor did I send him out to get more for such a thing. Silly man. : )
If the soup is as fun as reading your blog it must be good! It sounds like a take on Olive Garden's toscano soup (kale instead of swiss chard and added Italian sausage).
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