Sunday, January 8, 2012

Chard and Sweet Potato Soup

Chard and sweet potatoes are my go-to winter vegetables. I love them both, and they are plentiful. I usually put them in a coconut milk curry, but my coconut milk consumption is getting a little out of hand. So, when Lynne Rosetto Kasper featured a newer, lighter soup based on these veggies on her podcast, I thought I should try it. I am pickier than I'd like to be when it comes to soup. I almost never like soups with chunks of things in them, possibly because I want every bite to have every taste in it, and if there are more than a couple things, it's impossible to get them all on a spoon. I also have trouble getting just the right salt level, and so soup often seems too bland or too salty for me (plus, Tim and I have different salt preferences). I do love a creamy, pureed soup, but again, often not as healthy due to cream ladenness. I like this one - there aren't too many competing flavors, and the bit of cheese at the end gives it extra earthiness. The lemon juice also balances the saltiness.

Anyway... here's what we made:

original Splendid Table recipe

Sweet Potato and Chard Soup, our version:


1 yellow onion, chopped
1 Tbs. olive oil
2 cloves garlic, crushed with the side of the knife and roughly chopped
1 large yam, about 12 oz.
6 cups water
6 tsps better than boullion
1 bunch Swiss chard, about 12 oz.
salt and pepper
a dash fresh lemon juice
gruyere cheese
additional olive oil

  • In a medium sized skillet, sauté onion with a pinch of salt in the olive oil, stirring often on medium low heat until it is soft and beginning to color. Add the chopped garlic, and keep cooking on a low flame, stirring often, until the onion is golden brown, about fifteen more minutes.
  • Meanwhile, peel the yam and cut it in 1/2" dice. Wash the chard, slice the greens off the stems, and cut the leaves into 1-2" pieces. Thinly slice the chard stems. Combine the yams, chard, water and bouillon concentrate in a soup pot and simmer gently, covered, for about twenty minutes.
  • Add the sautéed onions to the soup, and simmer another ten minutes. Add fresh ground black pepper and  lemon juice to taste.
  • Ladle steaming hot soup into deep bowls, drizzle the top of each serving with some fruity green olive oil, top with croutons and grated cheese.

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