Hearty Swiss Chard and Brussels Sprouts Soup
Equipment
- knife
- Cutting board
Ingredients
- 2 tablespoons olive oil
- 2 cups Romaine lettuce hearts finely sliced crosswise
- 2 garlic cloves finely chopped
- 6 tablespoons trimmed well-washed, and finely chopped leek (white part only)
- 1 teaspoon dried chervil
- 2 tablespoons finely chopped shallots
- 4 cups trimmed well-washed, and finely chopped Swiss chard
- 6 small Brussels sprouts trimmed and quartered
- 7 cups chicken broth or vegetable broth
- Salt to taste
- Freshly ground black pepper to taste
- 3 large egg yolks optional
- Cooked peeled, and cubed white or red waxy potatoes, pan-fried or boiled (optional)
- 6 thin slices toasted long-loaf baguette bread (optional)
Instructions
Cook Vegetables:
- Heat the olive oil in a soup pot over low heat.
- Add the lettuce, garlic, leek, chervil, shallots, chard, and Brussels sprouts.
- Cook, stirring occasionally, until the lettuce and chard have softened and cooked down (about 8 minutes).
Simmer Soup:
- Pour in the broth, season with salt and pepper, and bring to a boil.
- Cover and simmer for 1 hour.
- Add Egg Yolks (Optional): If using the yolks, place them into a small bowl and stir in a few tablespoons of the hot broth.
- Stir the mixture back into the soup.
Finish and Serve:
- Add the potatoes and bread, if using.
- Serve hot.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a light, crisp white wine such as Sauvignon Blanc or a young Chardonnay.Nutritional Information
Calories: 210 kcal | Carbohydrates: 25 g | Protein: 10 g | Fat: 9 g | Fiber: 5 g | Sugar: 4 g | Salt: 850 mg
