Best 2 Spinach Egg Soup Made With Swiss Chard Recipes

**Spinach Egg Soup Made with Swiss Chard: A Nutritious and Flavorful Delight**

Indulge in a culinary journey with our versatile Spinach Egg Soup, crafted with the goodness of Swiss chard. This vibrant soup boasts an array of flavors and textures, making it a wholesome meal or a comforting side dish. Whether you prefer a classic approach or a creative twist, we present a collection of recipes tailored to your culinary preferences. Discover the simplicity of our basic Spinach Egg Soup, where fresh spinach and eggs harmoniously blend in a savory broth. For a more substantial option, try our hearty Spinach and Swiss Chard Soup, enriched with tender Swiss chard, earthy mushrooms, and a touch of Parmesan cheese. If you seek a lighter variation, our Spinach, Zucchini, and Egg Drop Soup offers a refreshing twist with its medley of crisp zucchini, delicate spinach, and fluffy egg ribbons. And for a unique culinary adventure, embark on our Spinach and Shrimp Egg Drop Soup, where succulent shrimp and spinach dance together in a flavorful broth. No matter your choice, each recipe promises a symphony of flavors and essential nutrients, making this Spinach Egg Soup collection a culinary delight.

Let's cook with our recipes!

SWISS CHARD BAKED EGGS

Swiss Chard Baked Eggs image

Provided by Food Network Kitchen

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Unsalted butter, for the dish
2 large bunches Swiss chard
1/4 cup extra-virgin olive oil
1 large shallot, sliced
Kosher salt and finely ground black pepper
6 large eggs
1/2 cup Greek yogurt
1 teaspoon fresh lime juice (from about 1/2 lime)
1/4 teaspoon crushed red pepper flakes
Crusty bread, for serving

Steps:

Preheat the oven to 400 degrees F. Butter a 3-quart baking dish.
Remove the stems from the chard leaves and chop the stems. Heat the oil in a large skillet over medium heat and saute the stems, shallot, 1 teaspoon salt and a couple turns of black pepper until the shallot is golden, about 8 minutes. Stir in the chard leaves and cook, turning with tongs, until the leaves are wilted, about 4 minutes.
Transfer the chard to the prepared baking dish and make 6 shallow wells in the leaves. Crack an egg into each well and sprinkle the eggs with salt and black pepper. Bake, rotating the dish as needed for even cooking, until the egg whites are set but the yolks are still runny, 10 to 12 minutes.
Stir together the yogurt and lime juice in a small bowl; season with salt and black pepper. Top the eggs with dollops of the yogurt and sprinkle with the red pepper flakes. Serve with bread on the side.

PROVENçAL GREENS SOUP

Provençal Greens Soup image

In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon's walk, such as nettles, watercress and dandelion greens. If you must use one green, make it Swiss chard. The soup can be prepared through step 1 several hours before serving.

Provided by Martha Rose Shulman

Categories dinner, easy, lunch, soups and stews, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
2 leeks, cut in half lengthwise, sliced, rinsed of dirt and drained on paper towels
4 garlic cloves, sliced
Kosher salt
6 cups chopped greens (leaves only), such as Swiss chard, dandelion greens, watercress and beet greens
Black pepper, to taste
2 large eggs
4 thick slices country bread, toasted and rubbed with a cut clove of garlic
Grated Parmesan, for serving (optional)

Steps:

Heat 1 tablespoon olive oil in a large, heavy soup pot over medium heat, and add the leeks. Cook, stirring, until tender, 3 to 5 minutes. Add the garlic and 1/2 teaspoon salt, and cook, stirring, until the garlic is fragrant, about 1 minute. Add the greens, and stir until they begin to wilt. Add 1 1/2 quarts water (6 cups) and salt to taste, and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 to 20 minutes, until the greens are very tender and the broth sweet. Add pepper, and taste and adjust seasoning.
Beat the eggs in a bowl. Making sure that the soup is not boiling, whisk a ladle of it into the beaten eggs. Take the soup off the heat, and stir in the tempered eggs. Brush the garlic croutons with olive oil, and place one or two in each bowl. Ladle in the soup, sprinkle on some Parmesan if desired and serve.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 360 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

Prep your ingredients: Before you start cooking, make sure to wash and chop your vegetables, and have your eggs and other ingredients ready to go.
Use fresh, high-quality ingredients: The fresher your ingredients, the better your soup will taste. Look for fresh spinach and Swiss chard with vibrant green leaves.
Don't overcrowd the pan: When sautéing the vegetables, don't overcrowd the pan. This will prevent them from cooking evenly.
Season to taste: Taste the soup as you cook it and adjust the seasonings as needed. You may want to add more salt, pepper, or garlic powder.
Serve immediately: Spinach and Swiss chard soup is best served immediately after it is made. The vegetables will start to lose their color and nutrients if they sit for too long.

Conclusion:

Spinach and Swiss chard soup is a delicious, nutritious, and easy-to-make soup that is perfect for a quick and healthy meal. With its vibrant green color and flavorful broth, this soup is sure to be a hit with the whole family. So next time you're looking for a healthy and satisfying soup recipe, give this spinach and Swiss chard soup a try!