Best Leek And Swiss Chard Soup Italian Zuppa Di Porri E Bietole Recipes

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ZUPPA DE CLAMS (OR MUSSELS)



Zuppa De Clams (Or Mussels) image

This is a delicious Italian first course soup, as good with mussels as it is with clams. The servings are large, so adjust accordingly if desired. Time does not include preparing the clams. This is pretty much the soup I would get when I'd order it in New York family Italian restaurants. You can add a bit of clam broth if you like, but steaming the claims in the broth as is gives it a nice flavor. And in this version, the tomatoes, not paste, would be used.

Provided by Charmed

Categories     European

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

48 baby clams (mahogany clams or little necks are fine too, approximately) or 48 mussels
salt and pepper
2/3 cup olive oil
2 -3 garlic cloves (to taste)
4 sprigs flat-leaf Italian parsley, rinsed dried and coarsely chopped
1 -2 tablespoon finely minced fresh sweet basil (to taste) (optional)
1 (28 ounce) can italian peeled plum tomatoes, coarsely chopped (reserve liquid)
sliced fresh crusty rustic Italian bread or French bread

Steps:

  • Wash and dry the clams and soak them in a large bowl in cold, salted water for about 30 minutes.
  • Any remaining sand should fall to the bottom of the bowl.
  • Drain the clams and rinse them well in a colander under running water.
  • Crush one clove of garlic, and slice the remaining cloves very thin.
  • In a large, heavy pan, sauté the crushed garlic until it begins to brown, then remove from the pan and discard.
  • Add the remaining sliced garlic and the parsley.
  • Cook over very low heat for 2 to 3 minutes, then add the tomatoes and enough liquid to just make a slightly soupy dish.
  • You don't want too much liquid in this, but judge the amount to your taste.
  • Season with the salt and pepper, then raise the heat to medium and cook for 15 minutes.
  • (Add more liquid if necessary).
  • Add the clams, lower the heat again, cover pan, and let steam for about 10 minutes, or until the shells have opened and the clams are ready.
  • Discard any unopened clams.
  • Sprinkle with more freshly ground pepper and the basil, if desired.
  • (You can substitute a teaspoon of dried if you wish).
  • Serve in shallow bowls with slices of bread for dunking.

SAUSAGE AND SWISS CHARD SOUP



Sausage and Swiss Chard Soup image

Brimming with andouille sausage, Swiss chard and white beans, this hearty soup is the perfect cool-weather dish.

Provided by Raquel Grinnell

Categories     Chard

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 cup dry white wine
2 tablespoons olive oil
1 1/2 lbs andouille chicken sausage
1 small yellow onion, diced
2 celery ribs, diced
1 carrot, peeled and diced
1 leek, white portion only, diced
2 garlic cloves, minced
1 teaspoon fresh thyme, minced
6 cups chicken stock, warmed
1 cup water, warmed
2 cups white beans, cooked and drained (or canned)
4 ounces swiss chard, stems removed, chopped
salt & freshly ground black pepper, to taste
1/4 cup grated parmigiano-reggiano cheese (for garnish) (optional)

Steps:

  • In a small saucepan over medium heat, boil the wine until reduced to 1/2 cup, 7 to 10 minutes. Set aside.
  • In a soup pot over medium heat, warm the olive oil. Add the sausage and cook until browned, about 5 minutes per side. Transfer to a plate and let cool, then cut diagonally into 1/2-inch slices.
  • In the same pot over medium-low heat, cook the onion, celery, carrot and leek, stirring occasionally, until soft, about 10 minutes. Add the garlic and thyme and cook, stirring occasionally, for 2 minutes more. Add the reduced wine, the stock and water, increase the heat to medium-high and simmer for 15 to 20 minutes. Add the sausage, white beans and chard and cook until the chard wilts, 5 to 8 minutes. Season with salt and pepper.
  • Ladle the soup into warmed bowls, and garnish with the cheese. Serve immediately.

Nutrition Facts : Calories 286.1, Fat 7.8, SaturatedFat 1.5, Cholesterol 7.2, Sodium 412.2, Carbohydrate 34.4, Fiber 5.5, Sugar 6.2, Protein 13.3

SPAGHETTI WITH TUNA AND SWISS CHARD



Spaghetti With Tuna and Swiss Chard image

This recipe for Spaghetti con Tonno e Bietolini is from the December 1993 issue of Gourmet Magazine. It is one dish that is served on a menu for an Italian Christmas Eve Buffet.

Provided by Chef Regina V. Smith

Categories     Tuna

Time 50m

Yield 6-12 serving(s)

Number Of Ingredients 7

1 lb swiss chard or 1 lb beet leaf, the leaves torn and the ribs cut into 2-inch pieces
1 medium onion, minced
1/3 cup extra virgin olive oil, plus additional oil for drizzling over the pasta
1/4 cup flat leaf parsley, coarsely chopped
1 (13 1/2 ounce) can tuna, packed in olive oil, drained and flaked lightly
1 lb spaghetti
2 teaspoons white wine vinegar (to taste)

Steps:

  • In a large saucepan of boiling salted water cook the chard ribs for 7 minutes, add the leaves and cook for an additional 3 minutes. Drain the chard, rinse it under cold water to stop the cooking, and pat it dry between paper towels. Finely chop the chard. (The chard may be prepared 2 days in advance and kept chilled in a zip lock plastic bag.).
  • In a heavy skillet cook the onion in 1/3 cup of the oil over moderately low heat, stirring until it is softened, add the chard, the parsley, and salt and pepper to taste, and cook the mixture, stirring for 5 minutes. Stir in the tuna and cook the mixture until the tuna has just heated through.
  • In a kettle of salted boiling water cook the spaghetti until it is al dente, drain it well, and in a large bowl toss it with the tuna mixture, the wine vinegar and salt and pepper to taste. Drizzle additional olive oil over the pasta just prior to service.
  • Serves 12 as part of an Italian Christmas Eve Buffet Dinner.

ZUPPA DI PORCINI (PORCINI MUSHROOMS SOUP)



Zuppa Di Porcini (Porcini Mushrooms Soup) image

Make and share this Zuppa Di Porcini (Porcini Mushrooms Soup) recipe from Food.com.

Provided by Boomette

Categories     Vegetable

Time 41m

Yield 4 serving(s)

Number Of Ingredients 8

4 large porcini mushrooms, fresh, cleaned and roughly chopped
4 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 sprig nepitella (can be replaced by mint and oregano)
5 cups vegetable stock
1 cup freshly grated parmigiano
2 eggs
salt and fresh pepper (to season)

Steps:

  • In a pot, heat extra virgin olive oil, butter and throw in sprig of nepitella. Add fresh porcini to the pot and let cook for a minute so that the mushrooms can absorb all the flavours.
  • Add a ladle of vegetable broth and allow porcini to cook for another minute or until the broth has been absorbed. Add salt and black pepper to season and pour in the remaining broth. Bring the soup to a boil and then lower the heat. Let simmer for half hour.
  • Before plating, add parmigiano cheese and 2 eggs. Stir very well for a minute and serve hot.

Nutrition Facts : Calories 207, Fat 21.7, SaturatedFat 6.3, Cholesterol 121, Sodium 36, Carbohydrate 0.2, Sugar 0.2, Protein 3.2

SWISS CHARD & POTATO SOUP



Swiss Chard & Potato Soup image

This soup comes from Lucy Waverman's St. Patrick's Day menu in the Globe and Mail (March 2009). Lucy Waverman notes "My grandmother used spinach to make this soup, but it tends not to have a strong enough taste for the potatoes; Swiss Chard matches much better." Cooking time includes puree time. It is also fine without the garnish. Serve with fresh buns or bread.

Provided by Janay

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 cup onion, chopped
1 bunch swiss chard, trimmed, leaves and stems chopped separately (to make about 6 cups of chopped leaves)
2 cups yukon gold potatoes, peeled, diced
4 cups chicken stock
1 cup milk
salt & freshly ground black pepper
2 tablespoons vegetable oil
1/4 cup swiss chard, thinnly sliced

Steps:

  • Heat butter in a pot over medium heat. Add onions and swiss chard stems and saute for 2 minutes or until softened.
  • Add potatoes, chicken stock and milk and bring to a boil.
  • Simmer soup for 5 minutes; add swiss chard leaves (reserving 1/4 cup for garnish) and simmer 5 minutes longer or until potatoes are very soft and chard is wilted.
  • Puree soup in a blender or food processor (An immersion blender also works well). Season with salt and pepper to taste.
  • Garnish:.
  • Heat oil in a small skillet over medium high heat. Working in batches, add Swiss chard (be careful, as it will pop and splatter oil) and fry for 1 to 2 minutes or until crisped.
  • Drain on paper towels.
  • Garnish soup with crinkled Swiss chard.

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