Dishin with Denise… Swiss Chard Soup

Thankfully it is still summer and for sure your grill has been cranking~ I’d like to propose an alternative…A night of a soupy sort… Italian style! A fresh Swiss chard soup~ is one of my absolute childhood favorites. It’s time to break from the meat and salads. Fresh vegetables at your local Farm stands are bursting with color, seasonal freshness and many delicious options for summer meal planning. Here’s where all those fresh herbs you planted earlier are ready for clipping and adding wonderful flavors to your soup creations. Although we usually think of soups during the cold winter months, they are just as delightful in the summer. Making a summer soup enables you to bring all of the garden and farm’s fresh bounty into your kitchen.. The options are endless from minestrones, corn chowders to even a cold gazpacho. Did you ever hear that when you’re really overheated you should take a hot shower ~ rather than a cold one to really cool the body down. The same is true for soup~When you eat hot soupy meals your body’s receptors take notice~ they then relay to your brain and the brain signals to cool you down (after a bit of sweating …that is!)  Swiss Chard is known as one of the world’s healthiest foods (only 2nd to spinach). This succulent leafy vegetable with it’s origin in Europe has become quite popular in the U.S. culinary world with it’s magnificent long green and red stems A bountiful fresh soup packed full of goodness, taste and nutrition… every spoonful will bring you a taste of Summertime. So keep in mind …a hot soup for a cool summer!

2 large fresh bunches of Swiss chard, washed and chopped into 2-3 inch pieces
1 chopped Vidalia onion
3-4 sliced scallions or 1 leek sliced thin
1 can San Marzano whole tomatoes (squeezed by hand)
2 fresh tomatoes chopped
½ t red pepper flakes
Salt and fresh black pepper
½ or a bit more extra virgin olive oil hand full each of chopped parsley, basil, chives, oregano and basil
24 oz light chicken broth
Grated cheese 
Options: can add boiled potatoes, pasta, or grilled sausage if desired.

Rinse chard well under cold running water, cut off tough bottom stem and remove any stems or leaves that have browned or are slimy. 

Using a large soup pot, add oil, onions, scallions or leeks, herbs, and cook until soft and translucent. Add tomatoes, and continue to cook for 25 minutes on medium heat. Now add Swiss chard and cook for an additional 20 minutes until wilted and soft. Add chicken broth, taste for additional spices. Ladle into bowls with more fresh herbs and grated cheese. A loaf of crusty and pair this with a glass of wine~ sit outside by your garden and smell the fragrance of Summertime!  
Enjoy…xo Denise