Sarnapur Yogurt And Chard Soup Recipes

Steps:

• In large pan, add walnuts to water, bring to boil and simmer until slightly tender, about 5 minutes.
• Add rice, cover and simmer until done, about 15 minutes.
• In medium pan, cook chard in 2 cups water until tender, 2-3 minutes. Drain well.
• In small bowl, stir flour into yogurt until smooth.
• Stir into rice, bring slowly to boil, stirring constantly, and cook, continuing to stir, until thickened, about 1 minute.
• Add yogurt and cooked chard to rice. Stir in cilantro and mint. Season to taste with salt. Cook 3 minutes.
• Serve hot or cold.

Steps:

• In a 3-quart saucepan, heat the oil over medium-high heat.
• Add the swiss chard and onion, stirring until softened.
• Add the broth, cannellini beans, and lemon juice.
• Bring to a boil; reduce heat and simmer, uncovered, 10 minutes.

Steps:

• Soak chickpeas in 1 quart of water for 4 to 6 hours or overnight; drain chickpeas and combine, in a large soup pot or Dutch oven, with 6 cups of water.
• Bring to a boil, reduce heat, and simmer, covered, for 1 hour; drain, reserving broth and adding water to bring the liquid back up to 6 cups.
• Dry out pot and heat the oil over medium heat; cook onions until tender, about 5 minutes.
• Add garlic, thyme, parsley, and paprika; stir.
• Add in tomatoes and cook, stirring often, until the tomatoes cook down slightly, about 5 to 10 minutes.
• Add in chickpeas and broth; season with salt and pepper.
• Bring to a simmer, cover, and cook until chickpeas are tender, 30 to 60 minutes.
• Add the chard, cover, and simmer until the greens are very tender, 15 to 20 minutes; turn off heat.
• If serving with the optional garnishes, whisk the eggs and lemon juice together, temper with a ladle-ful of broth (not boiling!), stir into soup, stirring vigorously so that eggs do not curdle, but rather clouds the soup.
• Spoon some rice into each serving bowl and top with soup.