prep time: tbd
cook time: tbd
2 bunches swiss chard
1 teaspoon caraway seeds
1 teaspoon cumin seeds
3 tablespoons olive oil + more for drizzling
1 medium onion - finely chopped
2 tablespoons tomato paste
1 tablespoon harissa or other hot sauce
4 cloves garlic - finely chopped
6 cup chicken broth
1 lemon - halved
1/4 cup greek yogurt
4 hard-boiled eggs - peeled and quartered
2 cups pita chips - coarsely crushed
1. cut the chard stems into 1/2-inch pieces and the leaves into 1-inch pieces, keep separate. toast the caraway and cumin seeds in a skillet over medium heat, 1 - 2 minutes. cool, then grind in a spice grinder.
2. heat the olive oil in a large pot over medium heat. add the chard stems and onion and cook until softened, 5 - 6 minutes. clear a space in the pan, then add the tomato paste, harisssa, garlic and ground spices. cook 2 minutes, then stir into the vegetables. add the chard leaves, chicken broth and 1 cup water, bring to a rapid simmer and cook until the chard is tender, about 10 minutes. squeeze in the juice from 1/2 lemon and season with salt.
3. mix the yogurt, the juice from the remaining 1/2 lemon and a pinch of salt. divide the soup among bowls. add the eggs, pita chips and a dollop of the yogurt mixture, drizzle with olive oil.
- food network magazine, april 2011