Best Chard Stalk Celeriac And Leek Soup Recipes

LEEK AND SWISS CHARD SOUP ITALIAN - ZUPPA DI PORRI E BIETOLE

Leek and Swiss Chard Soup Italian - Zuppa Di Porri E Bietole image

Posting this for cooler weather - simple, elegant & uses veggies we grow - can't beat that! Received via email from gourmet-recipes-from-around-the-world. Thanks Joe!

Provided by Busters friend

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
2 leeks, white and light green parts, cut into 1/2-inch slices
8 ounces swiss chard, cut into 1-inch pieces
6 cups stock (vegetable & chicken fine)
1/2 cup arborio rice
salt, to taste
pepper, to taste
1/4 cup parmesan cheese, grated

Steps:

In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden.
Add the Swiss chard and stock and bring to a simmer.
Cook until the chard wilts, about 10 minutes.
Add the rice, salt, and pepper.
Cover and cook over low heat about 20 minutes until the rice is cooked.
Stir in cheese and serve.

Nutrition Facts : Calories 235.2, Fat 11.3, SaturatedFat 5.3, Cholesterol 20.8, Sodium 227.3, Carbohydrate 28.5, Fiber 2.4, Sugar 2.4, Protein 5.8

CHARD STALK, CELERIAC AND LEEK SOUP

Chard Stalk, Celeriac and Leek Soup image

Hold onto your chard stalks! Recently I came upon a recipe in a Provençal cookbook for a gratin made with chard stalks and celeriac. I used the combination for a purée, which I served at Thanksgiving dinner to great acclaim. I took the same idea and made it into a blended soup, this time adding a potato and a bunch of leeks for added flavor and body. The soup is incredibly satisfying, but quite light.

Provided by Martha Rose Shulman

Categories dinner, lunch, soups and stews, appetizer

Time 1h

Yield Serves 4

Number Of Ingredients 9

Ingredients

2 tablespoons extra virgin olive oil
3/4 pound leeks (2 large), white and light green parts only, cleaned and chopped (about 2 cups)
Salt to taste
3/4 pound Swiss chard stems, diced (about 2 1/2 cups)
3/4 pound celeriac, peeled and diced (about 2 cups
1 large yellow or russet potato (10 to 12 ounces), peeled and diced (about 1 1/2 cups)
5 to 6 cups water or stock (chicken or vegetable)
Freshly ground pepper
Chopped fresh parsley or celery leaves for garnish

Steps:

Heat olive oil over medium heat in a soup pot or Dutch oven and add leeks. Cook, stirring, until tender but not colored, about 5 minutes. Add a generous pinch of salt and add chard stems, celeriac, potato and water or stock. Stir together and bring to a boil. Add salt to taste (I use about 1 teaspoon per quart of water to start when making soup).
Reduce heat to low, cover and simmer 45 minutes.
Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover top of jar with a towel pulled down tight, rather than airtight with the lid. Return to pot and heat through, stirring. Season with salt and pepper. If desired, thin out with a little more water or stock. Garnish each serving with chopped parsley or celery leaves.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1262 milligrams, Sugar 4 grams