vegetable and chicken soup - chard, tomato, chicken
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives or other works.
Chard, Tomato and Chicken Soup
Here's another example of a really great
tasting, quick and hardy soup made from trimmings and leftovers. The
chard was left over from the day before where it served as a lining for a
vegetable terrine. The chicken breast likewise, left over. It was so
tasty, I decided it was worth repeating and so wrote it down for you! Related
article and photo:
Broth of the Day - Cook's Secret.
serves 4
1-1/2 litre light vegetable or chicken broth or blend of both (even better!)
bay leaf
1 t. tomato paste
3 long chard leaves (or more - spinach also works with this)
2 ripe tomatoes
1 medium onion
2-3 cloves garlic
1 sm. chicken breast
salt, pepper
olive oil
optional (recommended) 1 egg per person.
Cut the onion in half, then each half into quarters. Place the onion and
the coarsely chopped garlic into the broth and bring to a simmer with the bay
leaf and the tomato paste.
Trim away the center 'stalk' of the chard. Cut into manageable bite sizes.
Roll up the green part of the chard and cut into strips. Coarsely chop the tomato. Set both aside.
Cut the chicken into bite size chunks.
When the broth has simmered about 10 minutes, drop in the chard stalk and the chicken. Allow to simmer 5 minutes before adding the chard leaf and the coarsely chopped tomato. Allow to simmer a few minutes more. Season with a little salt and pepper and a drizzle of olive oil.
Poaching the egg in the soup
It only takes a few moments per egg. Here is how I do it:
Break each egg into a small bowl or cup (or two at a time if you are quick). Have soup just under the simmer point. Submerge the soup ladle into the soup a moment to heat it. Bring it up with a little broth still in the ladle but the under part of the ladle still in the soup. With the other hand, ease an egg from a bowl into the ladle. Allow the heat from the soup to cook the egg white a little before gently lowering into the soup. Allow some soup to come up into the ladle for a moment before easing into the soup. Repeat for each egg. Cover and remove from heat for a few moments. In this way, each egg remains rather intact.
To serve, use a skimmer to lift out the egg and a few vegetables and ladle over the broth. Serve with a great herbal bread!
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2007 Patricia Conant