Green soup of chard, preserved lemon and cream. Picture / Eleanor Ozich
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 dashof 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.