Spicy Chard Soup

Ingredients

  • 2 bunches Swiss chard (about 2 pounds)
  • 1 teaspoon caraway seeds
  • 1 teaspoon cumin seeds
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 medium onion, finely chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon harissa or other hot sauce
  • + 7 more ingredients
    • 4 cloves garlic, finely chopped
    • 6 cups low-sodium chicken broth
    • 1 lemon, halved
    • Kosher salt
    • ¼ cup plain Greek yogurt
    • 4 hard-boiled eggs, peeled and quartered
    • 2 cups pita chips, coarsely crushed

1. Cut the chard stems into 1/2-inch pieces and the leaves into 1-inch pieces; keep separate. Toast the caraway and cumin seeds in a skillet over medium heat, 1 to 2 minutes. Cool, then grind in a spice grinder or transfer to a resealable plastic bag and crush with a heavy skillet.

View full recipe at SpringPad

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