A refreshing, lightweight summer soup. Red chard stems give the soup a delicate pink colour. Another winning recipe from Greene on Greens by Bert Greene.
Serves 3 to 4
1 bunch chard (about 1 lb)
1 small bunch green onions, chopped
4 c. vegetable stock
2 eggs, lightly beaten
1 c. sour cream
2 Tbsp lemon juice
A couple drops of hot pepper sauce
Salt and pepper
Separate the chard leaves from the stems and wash everything thoroughly. Chop the chard stems finely. Let the stems cook gently in a soup pot with a bit of oil or butter for a few minutes while you finely chop the leaves.
When the chard stems have softened up somewhat, add the leaves, green onions and vegetable stock. Heat to boiling; reduce the heat. Simmer, uncovered, for 12 minutes. Remove from heat and allow to cool for 10 minutes.
Beat the eggs with the sour cream in a small bowl until smooth. Slowly add the mixture to the chard. Stir in the lemon juice, hot pepper sauce and salt and pepper to taste. Serve warm or well chilled. For a more substantial soup, stir in some cooked rice.
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