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Tuesday, May 08, 2007

Creamy Swiss Chard Soup


A lot of the puréed soups I make start off the same - throw them with some flavoring ingredients and pressure cook, then mush it up manually or using a food processor/blender; to thicken it, i either use a simple roux or potato flakes or, as in this case, some heavy cream.

This is same as my usual spinach soup, just substituted spinach with Swiss chard. The main difference is that I added some heavy cream here which I leave out usually. Even though it is subtle, the two greens' - viz., spinach and swiss chards - taste quite different. I happen to like them both :)

1 bunch swiss chards
1 medium yellow onion, diced
3 cloves of garlic, minced
2-3 jalapeño or serrano chilies, chopped
1 Tbsp Madras curry powder
1 tsp brown sugar
salt to taste
1 Tbsp oil
½ cup heavy cream


wash the greens and roughly chop them; combine the greens, onions, chilies and garlic with a pinch of salt in a pressure cooker, add just enough water for the pressure cooker to work, cook till mushy

when cool enough to handle, purée the mushed veggies in a blender

heat oil in a soup pot, add the curry powder and let it bloom, then add the purée, adjust salt to taste and let it simmer gently till thickened a little

stir in the heavy cream, adjust flavors as needed

Serve warm with home-made corn bread or rolls.

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  • At 8:27 PM, Blogger Sig said…

    Sheela, I just wanted to say that I adore your pictures... so elegant... Love that steaming soup in black cup...

  • At 8:16 AM, Blogger Nandita said…

    Hows it going Sheela, interesting soup, may be we could do the same with spinach and mustard greens to add some flavour. I would opt for a clear soup, no cream :)
    Have a nice weekend!
    How Anna doing?


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