(Don’t you like the flippancy with which I use the word “merely” as if it were something I could do with my eyes closed. When really it’s something I could do not.at.all.ever. Yeah.)
They sound almost like the kind of thing I’d be into except…they are freakin’ expensive! Truth be told, I’d rather buy a whole lot of cheese for the same amount of money. Which is perhaps part of the problem. But whatever.
When I saw this soup in the last year’s January issue of Bon Appetit I thought YES – DIY cleanse food! On the cheap!
But then I also thought, hmm I should pair this with beer-infused biscuits.
Because…apparently cleansing-according-to-moi includes butter. And lots of it.
Now all of a sudden I see why people spend an arm and a leg and a first-born child on these prepared programs. There’s far less room for subjectivity. Or user error. Or your deep-seated love of butter to intervene.
So they may have some kind of actual health advantage. But I think we can all concede my biscuit-and-soup version is much more fun.
Besides. All that swiss chard has to count for something right?
One year ago…Vegetable and Rice Burritos with Quesadilla Cheese
Three years ago…New York Cheesecake with Strawberry Rhubarb Topping
Four years ago…Curry Pumpkin Hummus
Herb, Chard and Feta Soup
Serves 4, adapted from Bon Appetit January 2012
- 2 tbsp olive oil
- 1 large onion, coarsely chopped
- 2 garlic cloves, crushed
- 1 lb swiss chard leaves, coarsely chopped
- 3 1/2 cups vegetable broth
- 1 cup coarsely chopped flat-leaf parsley
- 1/2 cup coarsely chopped fresh cilantro
- 1/4 cup fresh mint leaves
- 1/2 tsp nutmeg
- 1 tbsp fresh lemon juice
- kosher salt and freshly ground black pepper
- 5 oz nonfat Greek yogurt
- 4 oz feta, crumbled and divided
- In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring frequently, until soft, about 7-8 minutes. Stir in the swiss chard, broth, parsley, cilantro, mint and nutmeg. Bring to a boil then lower the heat and simmer until chard is tender, about 10 minutes, stirring occasionally. Stir in the lemon juice and season to taste with salt and pepper. Using an immersion blender or a regular blender, puree the soup.
- Place 1/3 of the yogurt in a medium bowl. Add 1/2 cup of the warm soup and mix until blended. Repeat two times with remaining yogurt and 1 cup soup. Whisk the yogurt mixture into the soup. Stir half of the feta into the soup. Season to taste with salt, pepper, and lemon juice. Serve garnished with remaining feta.
Makes 12, adapted from How Sweet It Is
- 3 cups all purpose flour
- 1/2 tsp granulated sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1 1/2 sticks (3/4 cup) cold butter, cut into 1/2-inch pieces
- 1 1/4 cups beer
- Preheat oven to 425.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. Using a fork, pastry, blender or your fingers, cut the butter into the flour mixture until it resembles coarse sand. Make a well in the middle and pour in the beer. Stir with a large spoon until just combined.
- Pat the dough into a circle that is about 1 1/2 inches thick. Using a biscuit cutter, cut the dough into rounds and place on a parchment-lined baking sheet. Re-pat the dough as needed until it is all used up. Bake for 10-12 minutes or until golden on top.
- I froze most of the unbaked biscuits since I wasn’t going to eat them all in one sitting. They will cook up just fine, straight from the freezer, in the same amount of time as the unfrozen ones.