Four Clan Kitchen

What we eat everyday

Chard and Pea Soup with Cilantro-Mint Pesto

Posted by fourclankitchen on April 17, 2011

Our local farmer’s market is now showcasing early summer greens: chard, cilantro, basil and kale.  I overbought and worked late a couple of nights, resulting in a fridge full of lovely vegetables that needed to be eaten.  So I made soup.  I combined frozen peas with chard for the soup base and made a garlicky  cilantro-mint pesto (minus the chesee and nuts) for an intensely fresh-tasting summer, herby soup  (herbacious if you are a grammer maven).  See for yourself.

Ingredients

For the Soup:

2 tbs. oil ( or butter for a richer taste)

4 cloves garlic (sliced or minced in the food processor)
1 small onion, diced in the food processor
2 cups  peas  (10 oz frozen, use the petite kind, these are sweeter and less starchy)
6 leaves chard,  thick stems removed and coarsely chopped  (these were bought at the farmer’s market, use 4-5 store bought leaves)
1 heaping tbs. better than bullion (or replace with chicken stock and reduce the water)
4-5 cups water

Few grinds of black pepper (optional)

1 tbs. lightly beaten yogurt (optional)

Cilantro-Mint Pesto

2 cups cilantro, tender stems included
1/2 cup spring onions or scallions: green and white parts
1/2 cup mint, stemmed
salt to taste
4 cloves garlic
Juice of 1 lime
1/4 cup olive oil

Method:

1. Set a pot of water to boil and blanch the chard and the peas for 3-5 min. Drain.

2. Add oil in a large soup pot.  When hot, add the cumin and garlic and saute for a few seconds, until fragrant.
3.  Add the onions and saute for about 5 min, then add the chard and peas.
4. Add a heaping tbs. of “better than boullion”, and mix thorughly so that it is fully incorporated, then add the water.  Alternatively, add chicken stock.

5.  Bring the soup to a boil and turn off the heat.

6.  While the soup is coming to a boil, make the pesto.

7. In a food processor, add garlic, cilantro, mint, olive oil, lime juice and salt to taste.

8. Pulse till fully pureed.  Remove to a small bowl.

9.  Scoop out the solids from the soup into the food processor and pulse briefly till it forms a coarse puree.

10. Add this and the pesto back to the soup pot.  Bring to a boil.  Taste and adjust the salt.  Add a few grinds of black pepper.

11. Ladle into bowls and garnish with yogurt if desired.

12. Serve with your favorite bread or with parmesan crackers (what we ate).  Mmmmm…


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6 Responses to “Chard and Pea Soup with Cilantro-Mint Pesto”

  1. i often make soup to savour any leftover veggies sitting in my fridge. i’ve never tried making soup with chard before, so but perhaps i might have to try it sometime soon. thanks for sharing!

  2. […] Chard and Pea Soup with Cilantro-Mint Pesto « Four Clan Kitchen […]

    • They are obviously less nutritious than fresh or frozen vegetables. If you are going to take the trouble to do this, why not start with fresh? If you are strapped for time etc. frozen foods are better for you than canned.

  3. This looks heavenly. What a fantastic and delicious way to use up your veggies.

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