Although the texture will seem creamy, there actually is no dairy in this soup. The silky texture is achieved through the use of potatoes. If you wished to make this soup extra smooth, you could add some cream towards the end.
INGREDIENTS:1 bunch of chard, leaves stripped from stems, stems chopped finely then washed, leaves stacked, rolled, and sliced into ¼ inch ribbons, then well-washed and drained
2 leeks, white and palest green parts only, split lengthwise and washed, finely sliced and well drained
½ cup white wine
3 waxy potatoes such as Yukon Gold, Yellow Finn, Desiree or Carola, peeled and sliced ¼ inch thick
1-2 cloves garlic, peeled, de-germed, and minced
4 fresh sage leaves
1 teaspoon of minced fresh thyme
4-6 cups vegetable stock or water, room temperature
Olive or grapeseed oil, as needed
Salt and pepper to taste
-Optional Garnish-
4 tablespoons labne or sour cream
1 tablespoon Meyer lemon zest, blanched twice, and very finely minced
1 teaspoon Meyer lemon juice
METHOD:
Heat a soup pot over medium heat. When hot, add enough oil to coat the pan bottom. If using sage as part of the seasoning, add the chard leaves to the hot oil and cook until the leaves stop sizzling and the oil is fragrant. Remove the sage from the oil and set aside on a paper towel to dry.
When oil is hot, add the chopped chard stem, stirring to coat with oil. Cook, stirring to prevent browning, five minutes until they are turning translucent and softening.
After five minutes, turn down the heat to medium low and add the sliced leeks, stirring to coat with oil. Add a pinch of salt and a couple twists of pepper. Cook until leeks are getting soft, adding a shot of water now and then if it seems the vegetables are in danger of scorching.
Once vegetables are softening, add the wine to the pan and cook until it evaporates almost entirely. Add the potatoes and thyme if you are using it at this point. Sauté a couple minutes, and then add the garlic. Add the stock or water to the pot and bring to the boil. Skim any foam that appears, then reduce the heat to medium-high, or a “chuckle”. Cook gently until the potatoes are soft. This should take around 20 minutes.
Once potatoes are soft, puree the soup either with an immersion blender or in the blender. Reduce the heat to simmer. Taste the soup and then season to taste with salt and pepper. Add the chard ribbons and simmer the soup just until the chard has softened and is tender. Ladle into bowls and garnish (if using) with the lemon labne and the reserved sage leaves.
To make the Lemon Labne Garnish:
Put the labne into a non-reactive bowl and spread out. Add the lemon juice and sprinkle evenly with the zest. Use a rubber spatula to combine these ingredients and then chill. Once cold, form 4 quenelles and place on the soup at service. If the labne is not stiff enough to hold shape, thin with a little more lemon juice and work until soft. Put into a squeeze bottle or just drizzle in a pattern on the surface of the soup at service.
Chef’s Notes:
You could make this soup without pureeing. Skip the potatoes and add a couple diced carrots and celery ribs, and don’t dice the chard stems so finely. Cook all together to color, and then follow the recipe, omitting the potatoes. You could add some pasta or cooked beans to the soup to give it more heft if you wish.
Serves: 4
Source: Chef Andrew E Cohen
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