SWISS CHARD AND POTATO SOUP

Swiss Chard And Potato Soup image

Provided by Florence Fabricant

Categories dinner, weekday, soups and stews, appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/2 pound slab bacon, diced
1/3 cup extra virgin olive oil
1 large onion, diced
4 cloves garlic, crushed
1 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick
Salt
6 eggs, optional
1 3/4 cups cooked chickpeas or 1 can, drained
5 cups, packed, very finely shredded Swiss chard leaves (about 1 bunch)
Freshly ground black pepper
2 tablespoons chopped cilantro leaves

Steps:

Place bacon in a heavy 4-quart saucepan. Add 1/3 cup water, and cook over medium heat until water evaporates. Add 2 tablespoons oil. Sauté until lightly browned. Drain, leaving 2 tablespoons fat in pan.
Add onion and garlic to oil in pan and sauté over low heat until soft and barely golden. Add potatoes and 8 cups water. Bring to a boil, season with salt, and cook until potatoes are soft, about 15 minutes.
If using the eggs, poach them, drain, trim any ragged edges, and set aside.
Remove potatoes with a slotted spoon to a large mixing bowl, and roughly mash them with a fork or a potato masher. Return potatoes to liquid in pot, and stir to dissolve them.
Add chickpeas, reserved bacon, chard leaves and 2 tablespoons olive oil. Bring to a simmer, and cook about 5 minutes, until leaves wilt. Season with salt and pepper. Transfer to warm soup plates. If using the eggs, add one to each plate. Top with chopped cilantro and a drizzle of the remaining olive oil.

Nutrition Facts : @context http, Calories 459, UnsaturatedFat 20 grams, Carbohydrate 40 grams, Fat 29 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 734 milligrams, Sugar 5 grams, TransFat 0 grams