I went to the local farmer’s market the other day and snagged three fat bunches of Swiss Chard for a buck each. EACH! They’d been harvested about an hour before. It doesn’t get much better than that.
But what to do with them? Fortunately, I also recently snagged The Art of Real Food by Joanne Neft and Laura Kenny, who also wrote the fabulous Placer County Real Food Cookbook. Both books are beautifully photographed, the recipes are simple (though not always for rank beginners), and the books are arranged chronologically so that you can flip to May and see what is likely to be in the farmer’s market, and find a recipe that will showcase that ingredient. Like Swiss chard.
Photo by Alex on Flickr
I made this soup last night and it was wonderful. It was unusual in that the recipe did not include onions – odd for a vegetable soup – but when I tasted it, I understood why. Onions would have overwhelmed the other ingredients. I did include more broth than the recipe called for, but that’s a matter of taste.
The book also included a recipe to deal with those chard stems – deep fried with blue cheese dip. Next time.
This is a lovely and easy soup for this time of year when chard is springing up in home gardens and farmer’s markets.
SWISS CHARD SOUP
2 tablespoons olive oil
2 cloves garlic, mined
2 carrots, peeled and chopped
2 stalks celery, chopped
1 big bunch chard, leaves only, chopped
6 cups chicken broth
2 potatoes, halved lengthwise and then sliced into half-moons
1/4 pound penne pasta
salt and pepper
Heat oil in deep pot. Add garlic, carrots, and celery, and saute over medium heat, stirring often, until the vegetables begin to brown lightly. Add the chard and stir and cook for another 3-4 minutes.
Pour in the broth and add the potatoes. Bring to a boil, then lower the heat and add the penne pasta. Cook over medium-low heat until the potatoes and pasta are done.
Season with salt and pepper. Serve with grated Parmesan cheese and some crusty bread.