Easiest Way to Prepare Yummy Chard & Potato Creamy Soup

Chard & Potato Creamy Soup. Tangy Swiss chard is prepared with garlic, pinto beans, tomatoes and lime juice and then heated in the oven with delicious goat cheese. It makes a great side dish for pasta. By danalace Chard or Swiss chard (Beta vulgaris subsp. vulgaris, Cicla-Group and Flavescens-Group) (/ tʃ ɑːr d /) is a green leafy vegetable.

Chard leaves have lots of flavor on their own and a tenderness somewhere between spinach and kale: Soft enough for fresh salads and quick sautés, but hearty enough for braises and bakes. Be sure not to toss those pretty pink and rainbow-colored stems: They can be cooked a little before you add the leaves or saved for another sauté or stir-fry. Swiss chard is a leafy green belonging to the Chenopodioideae family, which also includes beets and spinach (). You can cook Chard & Potato Creamy Soup using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chard & Potato Creamy Soup

1. Prepare 1 box of chicken broth.
2. It's 4 cup of chard.
3. It's 1 of potato, cubed.
4. Prepare 1 of carrot, cubed.
5. It's 1 of poblano chile pepper.
6. Prepare 1 of green tomato.
7. You need 1/2 of onion, chopped.
8. Prepare 1 dollop of heavy cream (crema media).
9. It's 2 tbsp of oil (vegetable, olive, soy, whatever).

Grown worldwide, it's prized for its ability to grow in poor soils and its low. Wilted Chard and Shaved Fennel Salad Caitlin Bensel. View recipe: Wilted Chard and Shaved Fennel Salad. Swiss chard is best known for its bright and colorful stems, which come in a rainbow of hues—pink, yellow, orange, red, and white.

Chard & Potato Creamy Soup instructions

1. In a soup pot, cook onion, potato, and carrot in oil on medium heat.
2. In another pan, heat the poblano chile and green tomato on medium-high heat, flipping them every few minutes until their skins char and pucker. Peel them carefully (so as not to burn yourself) to an extent possible.
3. In the meantime, once the onion, carrot, and potato have cooked, add chicken broth to the pot. Bring it to a boil..
4. Add the peeled, seeded chile and the peeled green tomato to the pot. After 15 minutes or so, add the coarsely chopped chard to the pot..
5. Once all has cooked thoroughly, blend the soup using a hand blender or with a normal blender..
6. Add a dollop of cream to taste and for color (and garnish!).
7. Provecho! Words of caution: I didn't find salt to be very necessary in this soup. It has so much flavor as it is, so season with caution. The green tomato adds a lot of acidity, so use good judgment in the size of your tomato. If it's too big, your resulting soup may be on the sour side. Make sure your soup is not boiling when you add the cream! Keep it heated on a low flame or else your cream won't become one with the soup, and it'll look like your soup has pond scum floating on top..

Even if you dislike the taste of chard, it can act as a beautiful ornamental plant! Chard grows quickly and easily, and both its stems and leaves can be eaten cooked or raw. Swiss chard is a nutritional powerhouse -- an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber. I had to get my firefighter husband to eat more fruits and veggies to lower his cholesterol and triglycerides. Turn the leaves and the stalks over in the pan.