Swiss Chard and Green Bean Soup - Recipe
Posted: Sat Aug 20, 2011 1:30 pm
Ideal for using up the chard and beans that have gone mad!!
To serve 2
1 small onion chopped
a small garlic clove chopped
Olive oil
1/4 tsp roast and ground cumin seed
about 1/2 lb Swiss chard, or spinach or a mixture of both, chop stalks and roughly shred leaves.
3-4oz green beans, French, runners or broad beans or shelled peas or a mixture of any of them - strip any strings off the French or runner beans and chop into 1" pieces.
chopped mint or dill leaves
3/4 pt veg. stock.
Heat the oil in a pan, sweat the onion, garlic and ground cumin for a few minutes, add the chard, beans, mint and the stock. Cover and simmer gently for 15 minutes or until all soft.
Cool slightly, then process in a blender until very smooth. Return to the pan and reheat.
Serve in warm soup plates, garnish with some olive oil and lemon juice whisked together, a dusting of nutmeg and slivers of Parmesan cheese. Some warm ciabattas, crusty rolls or good bread goes well with this.
To serve 2
1 small onion chopped
a small garlic clove chopped
Olive oil
1/4 tsp roast and ground cumin seed
about 1/2 lb Swiss chard, or spinach or a mixture of both, chop stalks and roughly shred leaves.
3-4oz green beans, French, runners or broad beans or shelled peas or a mixture of any of them - strip any strings off the French or runner beans and chop into 1" pieces.
chopped mint or dill leaves
3/4 pt veg. stock.
Heat the oil in a pan, sweat the onion, garlic and ground cumin for a few minutes, add the chard, beans, mint and the stock. Cover and simmer gently for 15 minutes or until all soft.
Cool slightly, then process in a blender until very smooth. Return to the pan and reheat.
Serve in warm soup plates, garnish with some olive oil and lemon juice whisked together, a dusting of nutmeg and slivers of Parmesan cheese. Some warm ciabattas, crusty rolls or good bread goes well with this.
