As I approached my front door last weekend, my next-door neighbor popped her head out and said, “I’m going away for a few days. Would you like to have the Swiss chard I bought at the Saturday Market?” Never one to turn down good organic food, I said, “Yes, of course.”
I don’t know how many times you’ve purchased or prepared Swiss chard, but the answer for me is that I have never bought it. So I had no idea what to do with this bunch of big dark green leaves with red stems that remind one of rhubarb.
Fortunately, I had acquired Anna Thomas’s cookbook Love Soup the previous week, on the recommendation of one of my yoga buddies. To my surprise, chapter 3 had four “Green Soup” recipes, all of which had Swiss chard as an ingredient. I selected one and made some slight adjustments in the ingredients in order to use what I had on hand.
I cleaned and cut the chard, added spinach, water and a pinch of salt and watched as what had been a full pot of green leaves dwindled to about one eighth in size. As the greens simmered, I chopped and cooked an onion in olive oil until it was soft and golden, scrapped it into the pot and rinsed the skillet with sherry. Then I sizzled some garlic in a little olive oil and added it along with black pepper and a dash of cayenne.
After everything had cooked for about twenty minutes, I poured batches into the blender and pureed the mixture. The result looked like a darker version of one of Odwalla’s superfood drinks. Back into the pot to reheat and, voila, one of the most tasty soups I’ve ever made.
I don’t know if it was the sherry, caramelized onion, Swiss chard, or cayenne that set my taste buds humming, but I’m so inspired by this success that once a week I’m going to try cooking another of Anna’s soups. I’m particularly eager to try her arugula and apple soup since years ago I was ridiculed for putting apples into one of the experimental soups I like to make from leftovers.
Thank you to my neighbor and to my yoga buddy for introducing me to Swiss chard and Anna Thomas’s Love Soup.
