Tuesday, November 24, 2009

Chard Soup


1/2 yellow onion, finely chopped

1 carrot, finely chopped

5-6 chars leaves

2 L of water

1 bullion cube
(can be chicken or beef or vegetable)
2 eggs

3/4 cups sour cream

salt and pepper to taste

Steam chard leaves for a couple of minutes. Then chop them into small pieces.

In a cooking pot, heat the oil on medium high heat, then add chopped onions and carrot. Simmer until the onions become golden brown. Add chopped chard and continue to simmer for another couple of minutes.

Then add water and chicken bullion cube. Boil on low for about 20 minutes. Mix well and make sure the bullion cube is completely dissolved.

Before serving, beat the eggs and mix with sour cream. Add this mixture to the hot soup.

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