Fall Brodo With Acorn Squash, Swiss Chard, and Bacon |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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In 'Sunday Soup' by Betty Rosbottom; you will need to use real homemade chicken stock for the best flavor. Ingredients:
1 1/2-1 3/4 lbs acorn squash |
12 ounces swiss chard, preferably with dark green leaves and red stalks |
6 slices good quality bacon, cut into 1/2-inch pieces |
1 1/3 cups chopped onions |
8 cups chicken stock (made from scratch) |
1 cup farfalle pasta |
kosher salt |
cayenne pepper |
1/2 cup coarsely grated parmigiano-reggiano cheese |
Directions:
1. Using a large, sharp knife, halve the squash lengthwise, and scoop out and discard the seeds and membranes.
2. Cut each half lengthwise into 4 segments; using a vegetable peeler , peel the segments and then cut them into 3/4-inch cubes; set aside.
3. Rinse chard and pat dry; cut off and discard the stalks; if the ribs on the leaves are more than a half-inch thick, cut them out and discard.
4. Coarsely chop the chard to yield 4 loosely packed cups; save any extra for another use.
5. In a big pot over medium heat, saute the bacon pieces until they are golden brown and crisp, about 3-4 minutes.
6. Using a slotted spoon, remove the bacon and drain on paper towels.
7. Pour off all but 2 tablespoons of the bacon drippings in the pot and return the pot to medium heat.
8. When hot, add in the onions and stir/saute, until golden brown, about 3 minutes.
9. Add in the stock and bring to a simmer; add in the squash and farfalle; cook until both the squash and pasta are tender, about 12-15 minutes, watching carefully, to prevent overcooking.
10. Add in the chard and cook until it wilts, for 1-2 mintues.
11. Taste and season with salt and cayenne pepper.
12. To serve, ladle soup into 6 shallow soup bowls; pass bacon pieces and grated cheese separately in bowls; serve immediately.
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