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Chard Stalk, Celeriac and Leek Soup

Chard-Stalk-Celeriac-and-Leek-Soup

Hold onto your chard stalks! Recently I came upon a recipe in a Provençal cookbook for a gratin made with chard stalks and celeriac. I used the combination for a purée, which I served at Thanksgiving dinner to great acclaim. I took the same idea and made it into a blended soup, this time adding a potato and a bunch of leeks for added flavor and body. The soup is incredibly satisfying, but quite light.

Ingredients

  • 2tablespoons extra virgin olive oil
  • ¾pound leeks (2 large), white and light green parts only, cleaned and chopped (about 2 cups)
  • Salt to taste
  • ¾pound Swiss chard stems, diced (about 2 1/2 cups)
  • ¾pound celeriac, peeled and diced (about 2 cups
  • 1large yellow or russet potato (10 to 12 ounces), peeled and diced (about 1 1/2 cups)
  • 5 to 6cups water or stock (chicken or vegetable)
  • Freshly ground pepper
  • Chopped fresh parsley or celery leaves for garnish
  • Nutritional Information
      • Nutritional analysis per serving (4 servings)

        225 calories; 7 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 5 grams protein; 711 milligrams sodium

    Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 4

Preparation

  1. Heat olive oil over medium heat in a soup pot or Dutch oven and add leeks. Cook, stirring, until tender but not colored, about 5 minutes. Add a generous pinch of salt and add chard stems, celeriac, potato and water or stock. Stir together and bring to a boil. Add salt to taste (I use about 1 teaspoon per quart of water to start when making soup).
  2. Reduce heat to low, cover and simmer 45 minutes.
  3. Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover top of jar with a towel pulled down tight, rather than airtight with the lid. Return to pot and heat through, stirring. Season with salt and pepper. If desired, thin out with a little more water or stock. Garnish each serving with chopped parsley or celery leaves.
  • Advance preparation: The soup keeps well for a few days in the refrigerator and can be frozen. Blend again if freezing before heating.

60 minutes

Dining and Cooking