They reminded me that in a few weeks it will be too late to make one of my favorite winter soups. (Sure, you can make hearty soup in spring, but it’s just so much more satisfying when it is cold outside!)
As I washed and patted my chard to the sound of white beans boiling on the stove, I thought, it would be a shame not to take a picture of this beautiful bouquet. I ran for my camera.
Not all chard is technicolor, so I recommend searching for “Rainbow Chard” in the supermarket. When it is packed together in the produce section, you can’t see what surprises are in store. It’s a real pleasure to unwrap the tie that binds the leaves, revealing bright red, pink, orange, and yellow stems. More than the recipe, this is what I wanted to share with you. It made me smile, and although I was using it to make a good hearty soup, I couldn’t help but think again of spring when I saw that rainbow in my hands!
*Some people are leery of using greens in soup, and a lot of people have never tried chard. Please, oh, please do! It is subtle, almost sweet — not at all like spinach — and delicious!
Parmesan Broth with Swiss chard and White Beans
A deeply satisfying soup that can compete with chicken noodle as a winter cure-all.Serves 4 to 6.
Over low heat, steep 8 cups chicken stock with 8 ounces Parmesan rinds for about 45 minutes, until the rinds are soft. Strain the liquid and reserve. // In a heavy-bottomed soup pot, sauté 1 smashed garlic clove in 2 tablespoons olive oil over medium heat until garlic just begins to color. Add 1 dried red chili, crumbled; 4 cups loosely packed Swiss chard, stems removed and leaves cut into ribbons; and stir to coat. //Add the warm, strained stock and 2 cups canned cannellini beans and bring to a simmer. Season with salt and pepper and add a teaspoon lemon zest. To serve, ladle soup over a slice of toasted country bread and drizzle with olive oil. —Sara Jenkins of Porsena and Porchetta, New York (Click here for full article)
Click here to see it in French, from Mélie: Continue reading