Monday, May 07, 2012

This Week's Cauldron: Swiss Chard, Sausage and Potato Soup

My vegetable patch has given me an an abundance of Swiss Chard and I am having fun finding ways to incorporate this mega-healthy member of the beet family into recipes such as omelets, savoury pies and soups. As all parts of chard are edible, it is one of those vegetables that is really worthwhile growing.

I planted my rainbow chard last spring and used the young leaves primarily in fresh salads. Now that the plants are mature (I was able to use most of the chard over the winter months due to our milder climate), I am incorporating these colourful leaves and stalks into mainly cooked recipes.

So this week Hubs will have a healthy, colourful lunch to take to work, that is chocker-block full of vitamins and minerals! I added some nitrate-free, naturally smoked turkey farmers sausage for some protein, baby nugget potatoes and a sprinkling of freshly grated Asiago cheese.

Swiss Chard, Sausage and Potato Soup
2 Tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
4 small carrots, peeled and sliced
2 Serrano (mini chili peppers, seeded and minced or substitute 1/4 tsp dried chili flakes
1 tsp steak spice
sea salt and pepper, to taste
6-8 cups low-sodium chicken stock
1-2 farmers sausages, diced
1 Tbsp dried marjoram
12 yellow nugget potatoes, diced
1 large bunch Swiss chard
1/2 of a large can diced tomatoes
Grated Asiago or Parmesan cheese

Heat oil in soup cauldron; add onions, garlic and chilis and cook until onions are transparent, about 3-4 minutes; add carrots and farmer's sausage and continue to cook until sausage and carrots are lightly browned. In the meantime, wash chard and remove stalks. Chop stalks and add to cauldron; slice chard leaves into small ribbons; set aside. Add marjoram, salt and pepper, steak spice, potatoes, tomatoes and chicken stock; bring to a boil, then reduce heat to medium-low and continue to cook, covered until vegetables are cooked through, about 20 minutes. Add chard leaves and stir to combine. Serve in bowls topped with freshly grated cheese.
Serves 6.

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