Spinach Egg Soup Made With Swiss Chard Recipes

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor, pour in 1/4 cup hot water and pulse until pureed. Set aside.
• In a large soup pot, cook the onions in the butter over medium heat until the onions begin to soften. Sprinkle the flour over the top and stir to combine. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add the salt, cayenne and some black pepper and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in the pureed spinach, then cook until thickened, another 3 to 5 minutes.
• Check the seasonings, adding more salt, black pepper or cayenne as needed. Serve warm.

Steps:

• I guesstimated prep and cook times because it all depends on where you start from. It's quicker if you're pouring your stock from a box than making it from scratch, which depends on how long you like to simmer your stock for as well as how long you like to simmer your soup for. Prep and cook time vary. Prepare or pour soup stock into pot. (I used a 3-quart size) Let simmer.
• Sauté / cook down swiss chard: spray skillet with no-stick, cover bottom of pan with olive oil, cut up an onion, clove or two of garlic (elephant garlic is my favorite) and place in pan. Wash and cut up chard, add to pan. Cover and let cook down - first get it going with medium heat, then turn it down to low heat and cover.
• While the stock is simmering and the chard is cooking down grab another skillet and scramble 1- 2 eggs. When done put aside.
• When stock is simmered to satisfaction, and chard is cooked to perfection, add chard, carrot juice, white wine to taste (don't skimp), onion, garlic, tomatoes, celery (optional), parsley, and salt to stock. Turn the heat up to medium. Bring to a bubble stirring occasionally. Then turn it back down to simmer. Add egg and let simmer at least 30 minutes to an hour or how ever long you prefer The ingredients cooked in with the chard added to the ingredients of the soup compliment each other superbly.
• Serve with grated cheese (I recommend Reggiano) sprinkled on top. This soup is light, healthy - loaded with vitamins and iron - enjoy!

Steps:

• Beat yogurt and egg together in a large mixing bowl; add water and flour. Beat the mixture with an electric hand mixer until smooth; transfer to a large pot over medium heat and stir chile peppers into the mixture.
• Bring the yogurt mixture to a boil. Add celery, Swiss chard, and spinach to the yogurt mixture. Continue cooking until the celery softens, 15 - 20 minutes. Serve hot or chill and serve cold.

Steps:

• Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.
• Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.