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    RAINBOW CHARD CREAM SOUP

    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.

    TAKE A LOOK AT THIS

    butternut squash cream soup with fresh dill and goat cheese

    butternut squash cream soup with fresh dill and goat cheese

    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

     

    « SAUTEED SHRIMPS with basil and ginger pesto
    SLOW COOKED EYE OF ROUND STEAKS with pizzaiola sauce »

    Reader Interactions

    Comments

    1. Marie Jose Gelinas says

      September 28, 2019 at 1:10 pm

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

      Reply
      • Filippo Trapella says

        September 28, 2019 at 1:31 pm

        Thank you Marie!

        Happy cooking 🙂

        F.

        Reply

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

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