Spicy chard soup

soups 555 Last Update: Jul 22, 2021 Created: Jul 22, 2021 0 0 0

Spicy chard soup

2 bunches Swiss chard (beetroot) 1 tsp cumin 1 tsp cumin Olive oil 1 medium onion, finely diced 2 tbsp. l. tomato paste 1 tbsp. l. harissa sauce or other hot sauce (see harissa sauce recipe here) 4 cloves of garlic, finely chop 6 tbsp. slightly salted chicken stock 1 lemon, halved Salt 1/4 tbsp. Greek yogurt 4 hard-boiled eggs, peeled and quartered 2 tbsp. coarsely crushed pita chips

Separate the chard leaves from the stems, finely chop the stems, coarsely chop the leaves across. Heat the cumin and cumin in a skillet over medium heat for 1 - 2 minutes, cool. Then grind in a mortar or mill. Heat olive oil in a large saucepan, add chard stalks and onions, fry until softened, 5-6 minutes. Add tomato paste, harissa sauce, garlic and ground spices, stir and fry for another 2 minutes. Then add chard leaves, chicken broth and 1 cup water, bring to a boil and cook until tender, about 10 minutes. Add the juice of half a lemon and season with salt.
Stir the yogurt, the remaining lemon juice and a pinch of salt in a gravy boat. Pour the chard soup into bowls, add eggs, sprinkle with pita chips and sauce.

Spicy chard soup

2 bunches Swiss chard (beetroot) 1 tsp cumin 1 tsp cumin Olive oil 1 medium onion, finely diced 2 tbsp. l. tomato paste 1 tbsp. l. harissa sauce or other hot sauce (see harissa sauce recipe here) 4 cloves of garlic, finely chop 6 tbsp. slightly salted chicken stock 1 lemon, halved Salt 1/4 tbsp. Greek yogurt 4 hard-boiled eggs, peeled and quartered 2 tbsp. coarsely crushed pita chips

Separate the chard leaves from the stems, finely chop the stems, coarsely chop the leaves across. Heat the cumin and cumin in a skillet over medium heat for 1 - 2 minutes, cool. Then grind in a mortar or mill. Heat olive oil in a large saucepan, add chard stalks and onions, fry until softened, 5-6 minutes. Add tomato paste, harissa sauce, garlic and ground spices, stir and fry for another 2 minutes. Then add chard leaves, chicken broth and 1 cup water, bring to a boil and cook until tender, about 10 minutes. Add the juice of half a lemon and season with salt.
Stir the yogurt, the remaining lemon juice and a pinch of salt in a gravy boat. Pour the chard soup into bowls, add eggs, sprinkle with pita chips and sauce.