Green soup of chard, preserved lemon and cream. Picture / Eleanor Ozich
As we move into the warmer season, Eleanor Ozich of Petite Kitchen shares a beautiful soup recipe.
Use up the last of your winter greens with this delicious soup recipe. Swiss chard, with its beautiful dark emerald leaves and thick rainbow coloured stem boasts a wonderfully earthy and deep flavour in this lovely soup. Perfect when paired with a hint of preserved lemon and a little dash
of cream right before serving. This recipe also works well using kale, cavalo nero, spinach or silverbeet.
GREEN SOUP OF CHARD, PRESERVED LEMON & CREAM
Serves 4
• A large bunch of rainbow chard, roughly chopped
• 2 Tbsp butter or olive oil
• 1 onion, diced
• 3 cloves garlic, chopped
• 4-6 cups chicken or vegetable stock
• a small preserved lemon, finely chopped
• 1 handful of fresh Italian parsley
• Sea salt
• ground pepper
• Cream for serving
1. In a large soup pot, heat butter or olive oil over medium heat.
