Swiss chard soup with red Kampot pepper
Ingredients
- about 1 kg of Swiss chard
- 3 cups vegetable/chicken broth
- juice of ½ lemon
- 1 tablespoon tapioca starch
- 1 heaping tablespoon chopped wild garlic (or 1 pressed garlic clove)
- 1 heaping tablespoon ghee
- ¾ teaspoon nutmeg
- 2 pinches of salt
- red Kampot pepper
- hard-boiled eggs
- red beet sprouts
- green pea sprouts
- olive or avocado oil
- Kampot fleur de sel
Instructions
1. Swiss chard needs to be soaked first to remove dirt. Fill a sink with cold
water and let the leaves float in it for a few minutes. Then lightly pat them dry.
2. Prepare a large pot where you will steam the Swiss chard stems and leaves. Since
the stems need longer cooking time, you need to cut them off now. Simply cut along
both sides of the stem. You will end up with the leafy part separately and the stem separately.
3. First, put the stems to steam, after about 5 minutes add the leaves and
steam for about 3 minutes until softened.
4. Now pour the Swiss chard into a sieve and immediately rinse with cold water to
keep it beautifully green.
5. Transfer the Swiss chard to a blender, add the starch, chopped wild garlic, pour
in the broth and lemon juice, and blend until completely smooth. This takes about
2–3 minutes. Alternatively, put everything into a pot and blend with an immersion blender.
6. Pour the smooth mixture into a pot and start warming it over low heat; the soup
will thicken slightly thanks to the starch.
7. Add ghee or butter and nutmeg to the soup. Stir and season with salt and pepper to your taste.
8. Serve with hard-boiled egg, sprouts, and sautéed asparagus.
Drizzle lightly with oil and add more pepper.
Enjoy your meal!
Author: yummypaleocz
