Best Cauliflower Swiss Chard And Chicken Soup Recipes

PENNE WITH SWISS CHARD AND CAULIFLOWER

Penne With Swiss Chard and Cauliflower image

Provided by Florence Fabricant

Categories dinner, easy, quick, pastas, main course

Time 30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

4 tablespoons olive oil
1 cup diced onion
1 head cauliflower, cored and separated into very small flowerets
Salt to taste
1 pound penne
4 large cloves garlic, sliced thin
1 pound Swiss chard, rinsed and roughly chopped
1/2 teaspoon crushed red pepper flakes, or to taste
4 ounces imported pecorino romano, freshly grated

Steps:

Bring 4 quarts of water to a boil.
Heat the oil in a large skillet, add the onion and cook over medium heat until golden and beginning to brown, about 15 minutes.
Once water is boiling, add cauliflower and some salt, and cook for 3 minutes. Remove cauliflower with a slotted spoon and set aside. Set aside 1/2 cup of the water.
Add the penne to the boiling water, stir it and let it cook for about 8 minutes, until al dente.
While the penne is cooking, add the garlic to the skillet and cook for 2 to 3 minutes, until lightly browned; then, add the Swiss chard and cook, stirring, until it wilts, another 3 minutes or so. Stir in the cauliflower and reserved cooking liquid and the red pepper. Season with salt.
When the penne is done, drain it, add it to the skillet and toss with the vegetables over low heat. Serve at once, dusted with cheese.

Nutrition Facts : @context http, Calories 483, UnsaturatedFat 10 grams, Carbohydrate 68 grams, Fat 16 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 691 milligrams, Sugar 6 grams

SWISS-TOPPED CAULIFLOWER SOUP

Swiss-Topped Cauliflower Soup image

Make and share this Swiss-Topped Cauliflower Soup recipe from Food.com.

Provided by Rhondapalooza

Categories Cheese

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

2 medium onions
4 whole cloves
4 cups water
2 (10 1/2 ounce) cans condensed chicken broth, undiluted
3 medium leeks, sliced
3 medium carrots, sliced
1 teaspoon salt
1 teaspoon dried marjoram
1/2 teaspoon dried celery seed
1/2 teaspoon ground nutmeg
1/4 teaspoon white pepper
1 medium head cauliflower, broken into florets (about 6 cups)
1 tablespoon cornstarch
1/2 cup heavy whipping cream
2 egg yolks, beaten
1/2 lb sliced swiss cheese, cut into 4-inch x 1/2-inch strips

Steps:

Quarter one onion; stuff the cloves into the second onion. In a large saucepan, combine water and broth; add onions, leeks, carrots, and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add cauliflower; simmer uncovered for 30 minutes or until vegetables are tender. Remove from heat.
In a small bowl, combine cornstarch and cream until smooth. Stir in egg yolks. Stir in a small amount of hot soup into cream mixture, return all to the pan, stirring constantly. Simmer uncovered for 15 minutes. Discard the whole onion.
Ladle soup into individual ramekins. Top with cheese strips. Broil 4-6 inches from the heat for 3-5 minutes or until cheese is bubbly. Serve immediately.

Nutrition Facts : Calories 345.8, Fat 20.7, SaturatedFat 12.2, Cholesterol 125.9, Sodium 1159.6, Carbohydrate 23, Fiber 4.7, Sugar 8, Protein 19.1

CAULIFLOWER, SWISS CHARD, AND CHICKEN SOUP

Cauliflower, Swiss Chard, and Chicken Soup image

Categories Soup/Stew Chicken Pasta Poultry Vegetable Quick & Easy Low Cal High Fiber Low/No Sugar Winter Healthy Gourmet

Yield Makes about 8 cups, serving 4

Number Of Ingredients 9

Ingredients

2/3 cup chopped onion
1 teaspoon caraway seeds, crushed lightly
1 teaspoon olive oil
3 cups chicken broth
3 cups water
3 cups 1-inch cauliflower flowerets (about 1 small head)
1/2 cup orzo (rice-shaped pasta)
1 pound skinless boneless chicken breast, cut into 1-inch pieces
4 cups chopped red Swiss chard leaves, washed well and drained

Steps:

In a 4-quart heavy saucepan cook onion and caraway seeds in oil over moderately low heat, stirring, until onion is softened. Add broth and water and bring to a boil. Stir in cauliflower and orzo and simmer, stirring occasionally, 7 minutes. Stir in chicken and Swiss chard and simmer until chicken is cooked through, about 3 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead, cooled, uncovered, and chilled, covered.