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You are here: Home / Recipes / Appetizers / RAINBOW CHARD CREAM SOUP

RAINBOW CHARD CREAM SOUP

02/04/2016 by Filippo Trapella 2 Comments

The rainbow chard cream soup a recipe that give me a lot of satisfaction. It is simple, tasty and healthy. A colorful and kid friendly way to eat the vegetables! To save time, I prepare the rainbow chard cream in advance, baking the stem dices just before serving. Pecorino Romano pair perfectly with this soup, but ricotta salata is great as well.

RAINBOW CHARD CREAM SOUP

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rainbow-chard-cream

  • 16 rainbow chard leaves
  • 1 Lb (450 g) golden potatoes
  • 3 cup (450 g) white onions chopped
  • 2 cloves of garlic
  • 5 tbsp extra virgin olive oil
  • 1 tsp white vinegar
  • 2 tbsp Pecorino Romano
  • 1 dash black pepper
  • to taste table salt

RAINBOW CHARD CREAM SOUP

ONIONS AND POTATOES

First, preheat the oven on 400° F, then pour 4 tbsp of olive oil into a pot (Dutch oven is my choice) and heat over medium flame. Peel and slice coarsely the onion. Pour the onions and peeled cloves of garlic into the pot. Stir-fry onions and garlic until extremely soft. Now, ad the potatoes peeled and chopped. Cook 15 minutes, stirring frequently.

RAINBOW CHARD CREAM SOUP

RAINBOW CHARD LEAVES

Meanwhile onions and potatoes are cooking, rinse the Rainbow chard leaves. Trim the leaves and reduce them into pieces. Save the stems. Pour the leaves pieces into the pot and stir-fry 10 minutes, the add hot water, enough to just cover the vegetables. Bring the soup to gently simmer, then cover the pot with a lid and cook 30 minutes.

RAINBOW CHARD CREAM SOUP

ROASTED STEMS

While the rainbow soup is cooking, reduce the chard stems into small dices. Pour a quart of water to boil, add 1 tbsp of salt and 1 tsp of white vinegar, and boil the chard stems 5 minute. Drain and place the dices over a dripping pan covered with a sheet of parchment paper. Season the chard dices with 1 tbsp of olive oil and bake 10 minutes at 400° F, then broil until golden.

RAINBOW CHARD CREAM SOUP

RAINBOW CHARD CREAM SOUP

When the soup is cooked, blend and sift with a metal strainer sieve, then add salt as needed. Serve the rainbow chard cream soup with stems dices and a sprinkle of Pecorino Romano.

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PRINTABLE VERSION

4.0 from 1 reviews
RAINBOW CHARD CREAM SOUP
 
Print
Prep time
15 mins
Cook time
1 hour
Total time
1 hour 15 mins
 
The rainbow chard cream soup a recipe that give me a lot of satisfaction. It is simple, tasty and healthy. A colorful and kid friendly way to eat the vegetables! To save time, I prepare the rainbow chard cream in advance, baking the stem dices just before serving. Pecorino Romano pair perfectly with this soup, but ricotta salata is great as well.
Author: Filippo Trapella - philosokitchen.com
Recipe type: Soup
Cuisine: International
Serves: 4
Ingredients
  • 16 rainbow chard leaves
  • 1 Lb (450 g) golden potatoes
  • 3 cup (450 g) white onions chopped
  • 2 cloves of garlic
  • 5 tbsp extra virgin olive oil
  • 1 tsp white vinegar
  • 2 tbsp Pecorino Romano
  • 1 dash black pepper
  • to taste table salt
Instructions
  1. ONIONS AND POTATOES
    First, preheat the oven on 400° F, then pour 4 tbsp of olive oil into a pot (Dutch oven is my choice) and heat over medium flame. Peel and slice coarsely the onion. Pour the onions and peeled cloves of garlic into the pot. Stir-fry onions and garlic until extremely soft. Now, ad the potatoes peeled and chopped. Cook 15 minutes, stirring frequently.
  2. RAINBOW CHARD LEAVES
    Meanwhile onions and potatoes are cooking, rinse the Rainbow chard leaves. Trim the leaves and reduce them into pieces. Save the stems. Pour the leaves pieces into the pot and stir-fry 10 minutes, the add hot water, enough to just cover the vegetables. Bring the soup to gently simmer, then cover the pot with a lid and cook 30 minutes.
  3. ROASTED STEMS
    While the rainbow soup is cooking, reduce the chard stems into small dices. Pour a quart of water to boil, add 1 tbsp of salt and 1 tsp of white vinegar, and boil the chard stems 5 minute. Drain and place the dices over a dripping pan covered with a sheet of parchment paper. Season the chard dices with 1 tbsp of olive oil and bake 10 minutes at 400° F, then broil until golden.
  4. RAINBOW CHARD CREAM SOUP
    When the soup is cooked, blend and sift with a metal strainer sieve, then add salt as needed. Serve the rainbow chard cream soup with stems dices and a sprinkle of Pecorino Romano.
  5. RAINBOW CHARD CREAM SOUP
3.4.3177

 

Filed Under: Appetizers, Gluten Free, Paleo, Recipes, Slow Cooked, Soups, Vegetarian Tagged With: appetizer, chard, cheese, cream, dutch oven, gluten free, green, health, healthy, paleo, pecorino, rainbow chard, rainbow chard recipes, recipe, slow cooked, soup, spanish chard, winter recipes

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Comments

  1. Marie Jose Gelinas says

    09/28/2019 at 1:10 pm

    Very tasty, a good way to serve all the Swiss chard in my garden.

    Reply
    • Filippo Trapella says

      09/28/2019 at 1:31 pm

      Thank you Marie!

      Happy cooking 🙂

      F.

      Reply

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