Monday, July 24, 2006

swiss chard bisque

I brought in my first harvest from the garden today: a big bunch of basil, some pineapple sage, one zucchini, one summer squash, and an armload of both red and yellow Swiss chard. After I came in, I started looking for chard recipes and fooled around until I made something I liked.

1 bunch (1 lb) Swiss chard
1/2 c chikcen broth
4 T butter
1 Vidalia onion, diced
4 cloves garlic, chopped
2 c Crimini mushrooms, chopped
3 T flour
1/2 t curry powder
3 c light cream
salt and pepper
Wash and drain the chard. Pull the leaves off the stems and then dice the stems and cut the leaves seperately. Place the leaves in a saute pan, add 2 or 3 T chicken broth, cover, and cook over medium heat for about five minutes (until tender). Add the elaves and a couple more T of broth, cover, and cook for another 3 or 4 mintues (until the leaves wither). Put the chard and the broth in a food processor and puree.

In a stock pot, melt the butter and add the onion and garlic; cook over medium heat until onion is translucent. Add mushrooms and saute about five minutes. Stir in flour and curry powder and cook until bubbly. Add cream slowly and cook until thickened. Add chard puree and salt and pepper. When the seasoning tastes right to you, ladle the soup in batches into the food processor and puree until smooth.

The soup has a lovely rich green color and a great taste.


1 Comment:

Sally said...

What a gorgeous photo of Swiss chard. Up north, in PA, we think of it as a cold-weather vegetable like broccoli or cauliflower...a veg that comes to its peak in cooler weather. But your post was made in July...maybe you are up in the mountains? Super photo.