spicy chard soup

prep time:  tbd
cook time:  tbd
servings:  4

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

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