VCE: chard soup with sorrel (with variations)

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* Exported from MasterCook *

 

Chard Soup with Sorrel or Lemon

 

Recipe By :Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : Soups {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons butter

1 onion -- chopped

3 red potatoes -- peeled, thinly sliced

1/2 cup water

6 1/2 cups water -- divided

10 cups chard leaves

2 cups sorrel leaves (dock)

1 large lemon (instead of sorrel) -- juiced

1 1/2 teaspoons salt

pepper

1/3 cup lowfat sour cream -- or alternative

1/2 cup cooked rice or toasted croutons

 

HEAT the butter in a soup pot over medium high setting. Add the onion and

potatoes and cook, stirring occasionally, until they begin to color, about 8

minutes. Add smaller measure of water and scrap the bottom of the pot to

release the juices that have accumulated. Add the greens (no lemon) and salt. As

soon as they wilt down, after 5 minutes or so, add the remaining water. Bring to

a boil, then lower the heat and simmer, partially covered, for 12 to 15 minutes.

 

PUREE the soup, then return it to the pot. Taste for salt and season with

pepper. If you didn't use sorrel, now is the time to add the lemon juice.

 

TO SERVE, mix creme fraiche with some of the soup to smooth it out, then swirl

it into the soup. Serve with rice or croutons in each bowl.

 

VARIATIONS:

1) Replace onion with leeks (about 2 medium); white parts only, chopped.

2) Substitute a small bunch of cilantro, chopped for the sorrel and add 1

teaspoon paprika to the onions and potatoes. The haunting flavor is hard to

place at first but it is a must try for cilantro lovers.

 

TIP - MEASURING GREENS:

Since bunches of chard, kale, mustard, and other greens can very greatly -- the

stems long on one, short on another -- to measure the leaves so that you can

anticipate whether your soup will be thin or thick, gently stuff them in a 4

quart measuring cup. Don't fuss about exactitude -- this needn't be more than a

ballpark guess.

 

TIP - Reserve stems for another use (broth).

 

Source:

" Vegetarian Cooking for Everyone "

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Per Serving (excluding unknown items): 126 Calories; 5g Fat (34.6% calories from

fat); 4g Protein; 17g Carbohydrate; 3g Dietary Fiber; 13mg Cholesterol; 710mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1 Fat; 0 Other

Carbohydrates.

 

NOTES : Light bodied but roundly flavored, this is a good soup to begin a large

meal. It's quickly made and needs no stock. Chard is available year round;

Sorrel mainly in spring. If you can't find sorrel, use fresh lemon juice to give

the soup it's tart accent. A few variations are offered.

 

Nutr. Assoc. : 0 0 0 0 0 0 3075 2130706543 0 0 0 2801

 

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=^..^= PatH (Pat Hanneman)

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