Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, chard & potato creamy soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chard & Potato Creamy Soup is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Chard & Potato Creamy Soup is something that I have loved my whole life.
Show declension of chard. chard ( countable and uncountable; plural chards). From French carde, from Latin carduus ("thistle"). (UK) IPA(key): /tʃɑːd/. (US) IPA(key): /tʃɑɹd/. Rhymes: -ɑː(ɹ)d. chard (countable and uncountable, plural chards). (uncountable, cooking) An edible leafy vegetable, Beta vulgaris subsp. cicla, with a slightly bitter taste. (cooking) Artichoke leaves and shoots.
To get started with this particular recipe, we must first prepare a few components. You can have chard & potato creamy soup using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Chard & Potato Creamy Soup:
- Get 1 box chicken broth
- Get 4 cup chard
- Make ready 1 potato, cubed
- Prepare 1 carrot, cubed
- Get 1 poblano chile pepper
- Get 1 green tomato
- Get 1/2 onion, chopped
- Make ready 1 dollop heavy cream (crema media)
- Prepare 2 tbsp oil (vegetable, olive, soy, whatever)
Chard-also called Swiss chard-grows best in the cool weather of spring and fall but tolerates warm and hot weather as well. Chard tolerates the light frosts of spring and the moderate frosts of autumn. Chard definition: Chard is a plant with a round root , large leaves, and a thick stalk. Tangy Swiss chard is prepared with garlic, pinto beans, tomatoes and lime juice and then heated in the oven This recipe for Italian-style Swiss chard has been in the family for years.
Instructions to make Chard & Potato Creamy Soup:
- In a soup pot, cook onion, potato, and carrot in oil on medium heat
- 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
- In the meantime, once the onion, carrot, and potato have cooked, add chicken broth to the pot. Bring it to a boil.
- 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.
- Once all has cooked thoroughly, blend the soup using a hand blender or with a normal blender.
- Add a dollop of cream to taste and for color (and garnish!)
- 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.
Chard is also called Swiss chard. The leaves and stalks are a good source of vitamins A, B, and C. Chard is popular as a home-garden plant because it is easy to grow, productive. Swiss chard and other chard varieties are easy to cook, versatile, and readily available. Although a sweet enough fellow, Joe was let down by his somewhat chard personal hygene.
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