Cream of potato and chard soup

I had been wanting to make a vegetable cream for several days to pass the cold weather, I usually make pumpkin cream, but this time I didn’t have any, but there was some chard in the greenhouse, some potatoes that I had cooked the day before

Today there was not so much work so I could take the time to understand this preparation, to find the perfect way to make it and this was the result

cream

390grs of onion

430grs of cooked potatoes

370grs of chard

50grs white wine

30grs garlic sprouts

1,5lts of water

*Lemon pepper* Lemon pepper* Lemon pepper* Lemon pepper* Lemon pepper* Lemon pepper* Lemon pepper* Lemon pepper* Lemon pepper

Croutons

2 baguettes

Olive oil

Soft rind cheese

Garlic sprouts

It all starts with a good mise en place, onions in feathers, chard cut in chiffonade, potatoes cooked in their skins and peeled once cold (do not throw away the skins, they will be useful later)

The first thing is to sweat the onions, put the onions and finely chopped garlic sprouts in a pot with plenty of olive oil and lemon pepper, then just turn on the fire, it should be at maximum capacity while integrating the ingredients, when you hear the first sounds of the onion, the first sign of cooking should lower the burner to minimum heat and cover the pot

The sweating of the onions will take 20 minutes Every 5 minutes uncover, stir so that it does not stick and cover again In the third interval, with 5 minutes left, turn off with white wine and let the alcohol evaporate during the remaining 5 minutes

After this time add the potato without peel and previously grated, you must move for a few seconds, you should not cook the potato you are just making it take temperature as when you add the rice in the risotto. The potato is warm and you add all the water, rectify the flavor, if necessary add more lemon pepper, increase the fire to the maximum, cover the pot and wait for the water to boil

Once it boils for the first time you should use a timer, add all the chard at once and cook it for exactly one minute, after this time remove the pot from the heat and proceed to blend. If you cook the chard the exact time you will enhance its green color, you will have activated the chlorophyll and you will obtain an intense green hue

This recipe is only seasoned with lemon pepper, as the earthy flavors of the potato are complemented by the citrus and spicy notes

You should use garlic sprouts, as their flavor is milder but still gives you an aromatic profile that envelops the kitchen

Croutons are a staple that everyone knows how to make, but there is a way to maximize their flavor

First, brush with olive oil and bake in the oven at 150°C for 15-20 minutes or until a light golden brown. Here we are not looking for caramelization, you are removing excess moisture and incorporating aroma

Once ready, add some soft cheese of your choice and garlic sprouts

Return to the oven to grill and set aside

The potato skins left over from the first steps should be fried and you will get a kind of crunchy chips

The fundamentals that are worked in this cream are the exact cooking points of the ingredients, the order and time needed for each ingredient to show its flavor at its maximum splendor, no other seasoning than lemon pepper is needed, the spicy and citrus notes complement the earthy tones of the potato and in turn generate that sensation of the lemonade with which chard would be seasoned if used in a salad

The garlic sprouts will bring notes of aroma to our Potage; the croutons, having been previously dehydrated, will absorb the moisture and oils of the cheese which in turn intertwine with the natural oils of the garlic sprouts; the potato skins will provide a strong, bitter, very earthy contrast

A point to highlight is the cooking of the chard, the right amount of water

In my case I used 2 liters of water, obtaining a very watery soup which I had to reduce to reach the Potage point

In total there were 25 minutes of reduction

After 10 minutes the chlorophyll is annealed and starts to take those brownish tones

If a small post-milling reduction is necessary, make sure it does not exceed 10 minutes to obtain a much more intense green color

And if you want a recommendation, when eating first a spoonful of cream alone, the second with a piece of peel and then a bite of the crouton

Move Photo to...

No albums found. Please create and select album.

Albums

Album Title

Privacy

Public All Members My Connections Only Me

Cancel Create