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Swiss Chard And Cabbage Soup

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Ingredients
  Chicken stock 5 Cup (80 tbs)
  Swiss chard 5 Ounce
  Cabbage leaves 1⁄4 Pound (Colored Green)
  Small onion 1
  Parsley 3 Ounce (1 Small Bunch)
  Fresh basil 1⁄2 Ounce (1 Small Bunch)
  Dried basil 1 Pinch
  Extra virgin olive oil 3 Tablespoon
  Rice 1⁄2 Cup (8 tbs)
  Unsalted butter 1 1⁄2 Tablespoon
  Parmesan cheese 1⁄2 Cup (8 tbs), finely grated
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1 Remove the stalks and wash the Swiss chard well.
2 Wash the cabbage leaves, removing the large, hard ribs, and check their weight after you have prepared them.
3 Shred the leaves.
4 Peel the onion and chop very finely.
5 Wash and dry the parsley leaves and basil.
6 Chop them finely.

MAKING
7 In a saucepan, heat the chicken stock slowly to just below boiling point.
8 In another pan, heat the olive oil.
9 Fry the onion gently until tender and pale golden brown.
10 Add in the shredded leaves.
11 Increase the heat to and cook, stirring, for 2 minutes.
12 Add 1/2 cup of the hot stock.
13 Cover and simmer gently for 5 minutes.
14 Add the rest of the hot stock and bring to a boil.
15 Sprinkle in the rice.
16 Stir the stock, and let boil gently for about 10-15 minutes.
17 When the rice is just tender, remove from the heat.
18 Stir in the chopped parsley and basil, the butter, and cheese.

SERVING
19 Pour into individual soup bowls and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Cabbage
Interest: 
Party
Preparation Time: 
25 Minutes
Cook Time: 
40 Minutes
Ready In: 
65 Minutes
Servings: 
6

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