Chard Stalk Celeriac And Leek Soup Food

CHARD STALK, CELERIAC AND LEEK SOUP

Steps:

• Heat olive oil over medium heat in a soup pot or Dutch oven and add leeks. Cook, stirring, until tender but not colored, about 5 minutes. Add a generous pinch of salt and add chard stems, celeriac, potato and water or stock. Stir together and bring to a boil. Add salt to taste (I use about 1 teaspoon per quart of water to start when making soup).
• Reduce heat to low, cover and simmer 45 minutes.
• Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover top of jar with a towel pulled down tight, rather than airtight with the lid. Return to pot and heat through, stirring. Season with salt and pepper. If desired, thin out with a little more water or stock. Garnish each serving with chopped parsley or celery leaves.

LEEK AND SWISS CHARD SOUP ITALIAN - ZUPPA DI PORRI E BIETOLE

Steps:

• In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden.
• Add the Swiss chard and stock and bring to a simmer.
• Cook until the chard wilts, about 10 minutes.
• Add the rice, salt, and pepper.
• Cover and cook over low heat about 20 minutes until the rice is cooked.
• Stir in cheese and serve.

SEARED RAINBOW CHARD WITH LEEKS

Steps:

• Cut stems from chard (if leaves are large, cut out coarse portions of rib), then cut stems crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-thick strips of leaves.
• Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chard stems and leeks with sea salt and pepper to taste, stirring occasionally, until slightly soft, 3 to 5 minutes.
• Add chard leaves and continue to sauté, stirring frequently, until wilted. (If greens begin to brown before they wilt, sprinkle with a few drops of water.)

LEEK, POTATO AND CELERIAC SOUP

Steps:

• In a large saucepan heat the oil over a medium heat and add the leek, saute for 4-5 minutes, don't let it go brown.
• Add the celeriac, mixed herbs and potatoes, and cook for another 2 minutes.
• Add stock, bring to the boil, then simmer for 1 hour 5 minutes.
• Blend with a hand blender, until there are no lumps, season with salt and pepper, then add more stock if you want a thinner soup.
• Serve with the basil and creme fraiche.

CELERY-LEEK SOUP WITH POTATO AND PARSLEY

Steps:

• In a large pot, heat the 1/4 cup oil over medium. Add the leeks and garlic, season with salt and pepper, and cook, stirring occasionally, until meltingly tender, about 7 minutes.
• Add the celery, potato, bay leaves and thyme, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add the wine to deglaze, then cook, stirring occasionally, until liquid is almost dry, about 3 minutes.
• Add the stock and bring to boil over high. Reduce the heat to medium and simmer until all the vegetables are fully tender and soft, about 20 minutes. Discard the bay leaves, then stir in 1 cup parsley leaves.
• Working in two or three batches, transfer the soup to a blender and purée until smooth. (It's almost always beneficial to let the soup blend for another minute or two past what seems necessary to emulsify as much as possible.) Season generously with salt and pepper.
• Transfer to bowls. Drizzle with olive oil; garnish with reserved celery leaves and parsley, and sprinkle with pepper. Serve with a dollop of crème fraîche or a drizzle of heavy cream.

CELERIAC RIBBONS TOSSED WITH CHARD, GARLIC & PUMPKIN SEEDS

Steps:

• Using a good vegetable peeler, cut long, wide strips (about the width of pappardelle) around the circumference of the celeriac, into a bowl of water and lemon juice, until you have lots of ribbons. Allow for more than you would if using pasta.
• Dry-fry the pumpkin seeds in a pan until they've puffed and popped. Set aside.
• Bring a large pan of salted water to the boil. Add the celeriac for 1 min, drain and reserve the water. In a non-stick frying pan, heat the oil and butter until the butter has melted and foamed up. Add the thyme, garlic and chilli.
• Cook the garlic mixture for 5 mins until fragrant and almost golden, add the chard stalks and stir, cooking for a couple more mins. Add the pumpkin seeds and the chard leaves, season and squeeze in some lemon juice. Turn up the heat and stir in half the grated cheese. Add the celeriac and a slosh of the cooking water and toss, shaking the pan until the sauce looks glossy. Divide between plates, top with more cheese and serve.