Swiss chard Soup

Updated: Sep 20

Swiss chard Soup

## Perfect Swiss Chard Soup Recipe for Fish or Squid Sides

This soup is perfect to accompany Swiss chard with potatoes as a side dish for fish or squid. When preparing Swiss chard, it's beneficial to retain the cooking liquid, as it is rich in vitamins. For this recipe, you will need fresh Swiss chard, one cup of mixed vegetables for soup, a soup cube or dry seasoning such as Vegeta, some boiled Swiss chard, butter, and garlic. Optionally, you may add sour cream or cooking cream and one egg yolk. The preparation is quick and straightforward. Please follow the recipe.

Ingredients: simple, total time: 35 min., 4 serving

Preparation:

Pour 1 liter of water into a large pot, add a flat teaspoon of salt and wait for it to boil.
In the meantime, wash the Swiss chard well and leave it in a colander to drain.
When the water has boiled, add Swiss chard and cook for about 5 minutes.
Remove the Swiss chard with a slotted spoon and leave to cool. Separate 2–3 spoons of chard, and with the rest make a side dish that goes with fish or squid, chard with potatoes, see the recipe here .
Separate 600-700 ml of liquid and put it in a bowl.
In a medium pot, pour the butter and heat it over low to moderate heat.
When the butter has melted, add the minced garlic, stir for a few seconds, as soon as it smells, add a spoon of flour and mix well.
After a minute, pour in the Swiss chard liquid and add the frozen vegetables, mix and cook for about 25 minutes. In the meantime, add the soup cube and continue cooking until the end.
Control the taste and add spices as needed.
If you want, you can add mixed cream and egg yolks or 2 spoons of semolina.
(In a small cup, mix the cooking cream with the one yolk and a little pepper. Combine it all well.)
When the soup has already started to boil and vegetables are already soft, add chilled Swiss chard, and stir.
Remove the soup from the heat, pour in the mixture of cream and egg yolk, and mix quickly.
Sprinkle with chopped parsley return to the heat for few seconds, turn off the heat.
Serve warm immediately.

Buon appetito!

NOTE:

This soup belongs to those quick and very simple recipes, especially those that are necessary for us during the summer and full of vitamins.
If you want a thinner soup, add water as desired.
Instead of sour cream and egg whites, you can add about 2 spoons of semolina.
I used Philadelphia mixed with a little milk and egg yolk in this recipe.
Keep the soup in the fridge for up to 1 day, if you added egg yolks, if you added semolina keep for up to 3 days.