Hello everyone! The cooler weather is finally arriving, so we're bringing you a warming Swiss chard soup. We'll show you how to make a dish just like the ones our mothers and grandmothers used to make... a hearty, comforting soup.
30 min
4 pax
Easy
We will peel the garlic cloves and slice them.
We peel the carrot and cut it into small squares, like a Brunoise.
We take two sprigs of chard, wash them, and remove the green leaves, keeping only the stalks. We cut these into small squares, like carrots.
We cut the bread into slices about a finger thick.
In a saucepan over medium heat, add a generous splash of olive oil, add the garlic and brown it.
Once the garlic has browned, add a teaspoon of sweet paprika and stir well to prevent burning. Then add the carrot and the chard stalk.
We let everything sauté together for a few minutes and then add the vegetable broth.
We bring the mixture to a boil and, at that moment, we add the bread and let it cook for 15 minutes.
After this time, add the beaten egg to the saucepan and stir lightly.
We adjust the salt and that's it!
FINISHED DISH:
We can serve the dish in a tureen, with all the portions, or in a deep plate, for each diner, adding a few leaves of fresh parsley.
– Before adding the stock, we can add a splash of wine or white vermouth and let it reduce for a few minutes; it will add a very pleasant flavor to the whole.
To give the soup more body, just before serving, you can grate some cheese on top, which will melt from the heat of the broth. We recommend using Idiazabal cheese.
– The chard leaves that we haven't used can be sautéed with a little garlic, or even used to make a scramble.
