SWISS CHARD AND RICE SOUP
In the late spring and early summer we are surrounded by great big bunches of chard with wide stems and lush leaves, tender leeks, the last of the fava beans, first of the green beans and the first of the summer squash, still small and delicate. In not a lot of time, you can do what the French do: make soup. Rice will bulk up the soup. Though a starchy medium-grain rice like Arborio works, this recipe uses white basmati, which swells to four times its original size when cooked. You could try using brown basmati rice, but the color of the soup will be duller. If you're looking for an easy way to reduce your calorie intake, these soups will help. They're filling and light, and make great low-calorie meals. This is a simple and comforting soup that is especially delicious in the spring, when Swiss chard is at its sweetest and most tender.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Trim the bottoms of the chard stems. If the stems are thin and fibrous, separate the leaves and discard the stems. If they are wide, separate the leaves and cut the stems into 1/4-inch dice. Set aside with the celery and onion. Wash the leaves in 2 changes of water and chop medium-fine.
- Heat the olive oil in a large, heavy soup pot and add the onion, celery and chard stalks. Cook, stirring often, until the vegetables begin to soften, about 3 minutes, and add a generous pinch of salt. Continue to cook, stirring often, until the vegetables are tender, another 3 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the stock or water, bouquet garni and rice. Bring to a boil, add salt to taste, reduce the heat, cover and simmer 10 minutes.
- Stir the chard into the soup, cover and simmer another 10 minutes. Add freshly ground pepper, taste and adjust the salt. Serve with fresh lemon wedges for people to squeeze into their servings if desired and Parmesan for sprinkling.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 5 grams, Carbohydrate 33 grams, Fat 7 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 1219 milligrams, Sugar 8 grams
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Adareme Ntiasagwe
[email protected]This soup was a bit too time-consuming to make. I would recommend using a slow cooker instead.
Siphesihle Mgubasi
[email protected]I followed the recipe exactly, but my soup turned out too watery. I'm not sure what I did wrong.
Tinasha Kamukwamba
[email protected]This soup was not what I expected. I thought it would be more creamy, but it was actually quite thin.
Rabina Tamu
[email protected]This soup was a bit too salty for my taste. I would recommend using less salt next time.
Patrick Murphy
[email protected]This soup was just okay. I found it to be a bit bland and the Swiss chard was a bit too bitter for my taste.
Brian M
[email protected]This soup was easy to make and very flavorful. I loved the combination of the Swiss chard and the rice. I would definitely make this soup again.
Israel Logah
[email protected]This soup was delicious! I especially liked the addition of the Swiss chard, which gave it a nice earthy flavor. I would definitely make this soup again.
Rk Mama
[email protected]I made this soup for a potluck and it was a huge success! Everyone loved it and asked for the recipe. I will definitely be making this soup again!
Alice Aidan
[email protected]This soup was easy to make and so delicious! I loved the combination of flavors and the rice made it really hearty. I would definitely recommend this soup to anyone looking for a quick and easy meal.
NINO DA GOD
[email protected]This soup was a hit with my family! Everyone loved the creamy texture and the savory flavor. The Swiss chard added a nice pop of color and the rice made it really filling. I will definitely be making this soup again!
Babin Magar
[email protected]This soup was amazing! The flavors were so rich and complex, and the rice and Swiss chard were perfectly cooked. I loved the addition of the lemon zest and Parmesan cheese, which really brightened up the dish. I will definitely be making this soup ag