Spicy Chard Soup (Food Network Kitchens) |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Ingredients:
2 bunches swiss chard (about 2 pounds) |
1 teaspoon caraway seeds |
1 teaspoon cumin seeds |
3 tablespoons extra-virgin olive oil, plus more for drizzling |
1 medium onion, finely chopped |
2 tablespoons tomato paste |
1 tablespoon harissa or other hot sauce |
4 cloves garlic, finely chopped |
6 cups low-sodium chicken broth |
1 lemon, halved |
kosher salt |
1/4 cup plain greek yogurt |
4 hard-boiled eggs, peeled and quartered |
2 cups pita chips, coarsely crushed |
Directions:
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. 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.
3. 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.
4. Per serving: Calories 315; Fat 19 g (Saturated 4 g); Cholesterol 255 mg; Sodium 866 mg; Carbohydrate 18 g; Fiber 5 g; Protein 20 g
5. Photograph by Antonis Achilleos
6. Toast and grind whole spices yourself. They'll be much more flavorful than preground.
|
|