SWISS CHARD & POTATO SOUP…. mmmm.. And how to prepare a beautiful vegetable stock….

By Simon  ,   ,

August 7, 2013

Stock is the basis to all amazing soups..... Talk to anyone on this planet about soup in whatever variations, since the earliest moments people have kept simmering pots of various stock bases all day long on the kitchen stove. Now I realise that with our hectic lifestyles this may not be possible, so here's a thought! Stock will transform any dish, with that in mind, it's worth making! Make it in abundance with quality ingredients, it's fun, it requires little attention, it's therapeutic, it has a great feelgood factor! So it's worth making more than you need and freezing it in batches for a rainy day! OR EVEN make the stock on a rainy day!!!

  • Prep: 20 mins
  • Cook: 2 hrs
  • Yields: 3 -1

Ingredients

3 Onions

5 Carrots

2 Leeks

3 Celery sticks All of it

1 Cabbage

1 Heart of green lettuce

1 Handful Flat leaf parsley

4 Springs of thyme

2 Bay leaves

4 Litres of cold water

Pinch Salt & pepper

1 Onion

2 Celery sticks

2 Garlic

4 Red spuds

1 Carrot

1 Bay leaf

1 Litre veg stock

3 Large Handful Swiss chard

1 Handful Fresh parsley

2 tsp Dried thyme

1/2 tsp Black pepper

Directions

FOR THE VEGETABLE STOCK

Place all the ingredients in a large saucepan or stock pot. Place the lid on and bring slowly to the boil. Reduce the heat to a gentle simmer and skim off the scum (not a nice word but I don't know what else to use!!). Simmer gently with the lid on slightly cracked open for 1 hour, skimming from time to time.

IMPORTANT- do not disturb your stock or stir it in anyway during its simmering- just skim.

Strain your stock and be careful not to force any of the ingredients through the sieve, this will cloud your finished stock. Allow to cool before refrigeration.

HOW EASY WAS THAT...... better than any cube or concentrate!

 

FOR THE SWISS CHARD & POTATO SOUP

In a saucepan sauté onions, celery and garlic until softened- should take approx 5 minutes. Add the spuds, carrot, bay leaves and your lovely stock!  Bring to the boil, reduce heat and simmer gently for 30 minutes. Add the chard, parsley and thyme and continue to simmer for 10 minutes. Season with black pepper, remove from the heat and purée in a blender or processor.

Reheat for 5 minutes and serve with crusty chunks of freshly baked bread.

Warming, wholesome, nutritious and a delight on a not so sunny day!

I'll be sharing many more soup recipes so keep your eyes peeled! and  I'll be sharing more secrets to beautiful stocks- chicken, beef, fish and game!

Enjoy your stock pot - the possibilities are endless!

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