Creamy Swiss Chard and Potato Delight
Indulge in the creamy goodness of this Swiss Chard and Potato Soup, inspired by Lucy Waverman's traditional recipe. By opting for Swiss chard instead of spinach, this dish showcases the vibrant flavors and textures that work harmoniously with tender Yukon Gold potatoes. The soup is perfect for cool evenings, offering comforting warmth and a delightful taste that's sure to please your palate. Serve alongside fresh bread or buns to enhance your dining experience. Ideal for gatherings, this recipe is not only satisfying but also packs a nutritious punch with its fresh ingredients!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Butter
2 tablespoons (Melted)
Onion
1 cup (Chopped)
Swiss Chard
1 bunch (Trimmed, leaves and stems chopped separately (about 6 cups of chopped leaves))
Yukon Gold Potatoes
2 cups (Peeled and diced)
Chicken Stock
4 cups (Liquid)
Milk
1 cup (Liquid)
Salt
to taste (For seasoning)
Black Pepper
to taste (Freshly ground for seasoning)
Vegetable Oil
2 tablespoons (For frying)
Swiss Chard (for garnish)
1/4 cup (Thinly sliced)
Instructions
1
In a large pot, melt the butter over medium heat. Add the chopped onions and Swiss chard stems. Sauté for approximately 2 minutes, or until the onions are translucent and softened.
2
Next, add the diced Yukon Gold potatoes to the pot along with the chicken stock and milk. Increase the heat to bring the mixture to a gentle boil.
3
Once boiling, reduce the heat and let the soup simmer for 5 minutes. Then, carefully stir in the Swiss chard leaves (set aside 1/4 cup for garnish) and continue to simmer for an additional 5 minutes, or until the potatoes are tender and the chard is wilted.
4
Using a blender or food processor, puree the soup until smooth and creamy. If you have an immersion blender, it works beautifully for this step as well. Season the pureed soup with salt and freshly ground black pepper to taste.
5
For the garnish, heat vegetable oil in a small skillet over medium-high heat. In batches, add the reserved Swiss chard leaves and fry for 1 to 2 minutes, or until they are crispy (be cautious as the oil may pop).
6
Remove the crispy chard from the skillet and drain on paper towels to absorb excess oil.
7
Serve the creamy soup hot in bowls, topped with the crispy fried Swiss chard for a delightful crunch and additional flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Swiss Chard and Potato Delight?
It is a creamy vegetable soup made with Swiss chard and Yukon Gold potatoes, inspired by Lucy Waverman's traditional recipes.
What are the primary ingredients?
The recipe includes butter, onion, Swiss chard, Yukon Gold potatoes, chicken stock, milk, salt, black pepper, and vegetable oil.
Who is the inspiration behind this soup?
This dish is inspired by a traditional recipe from Lucy Waverman.
How should the Swiss chard be prepared?
The chard should be trimmed, with leaves and stems chopped separately. You will use about 6 cups of chopped leaves.
Which type of potatoes is recommended?
The recipe specifically calls for 2 cups of peeled and diced Yukon Gold potatoes.
What makes the soup creamy?
The combination of milk, butter, and pureed Yukon Gold potatoes creates a rich and creamy texture.
Is this soup gluten-free?
Yes, based on the ingredients and tags provided, this recipe is gluten-free.
How do you sauté the onions and chard stems?
Melt 2 tablespoons of butter over medium heat and sauté the chopped onions and stems for about 2 minutes until translucent.
Can I use an immersion blender for this recipe?
Yes, an immersion blender works beautifully to puree the soup until it is smooth and creamy.
How is the crispy garnish made?
Heat vegetable oil in a skillet and fry reserved Swiss chard leaves for 1 to 2 minutes until crispy.
Is this recipe considered healthy?
Yes, it is tagged as healthy and packs a nutritious punch with fresh ingredients like Swiss chard.
What are the best side dishes for this soup?
It is best served alongside fresh bread or buns to enhance the dining experience.
Can I substitute the Swiss chard?
While this version uses Swiss chard, it is inspired by recipes that often use spinach as a substitute.
How many ingredients are listed in this recipe?
There are a total of 10 ingredients required for this dish.
What type of stock is used for the base?
The recipe calls for 4 cups of chicken stock.
How long should the soup simmer initially?
After bringing the mixture to a boil, reduce the heat and let it simmer for 5 minutes before adding the chard leaves.
How long do I cook the chard leaves?
Once added, simmer the leaves for an additional 5 minutes until the potatoes are tender and the chard is wilted.
How much milk is needed?
The recipe requires 1 cup of milk.
How much butter is used?
You will need 2 tablespoons of butter.
What is the final step before serving?
Season the pureed soup with salt and freshly ground black pepper to taste and top with the crispy fried chard.
What seasonings are suggested?
Salt and freshly ground black pepper are used to season the soup to your preference.
What type of oil is used for frying the garnish?
2 tablespoons of vegetable oil are used to fry the chard garnish.
Why are the chard stems added before the leaves?
Stems are tougher and need more time to soften, so they are sautéed with the onions at the beginning.
Is this dish suitable for holidays?
Yes, it is specifically tagged as a great option for St. Patrick's Day celebrations.
Is the recipe easy for beginners?
Yes, it is tagged as an easy recipe involving simple steps like sautéing, simmering, and pureeing.
What precaution should be taken when frying the garnish?
Be cautious as the oil may pop when adding the Swiss chard leaves to the hot skillet.
How much chard should be reserved for the garnish?
Set aside 1/4 cup of thinly sliced Swiss chard leaves for the garnish.
Can I use a food processor to blend the soup?
Yes, a food processor or a standard blender can be used to puree the soup until smooth.
How much onion is required?
You need 1 cup of chopped onion for this recipe.
When should the soup be served?
Serve the soup hot in bowls immediately after adding the crispy garnish for the best texture.