Swiss Chard and Rice Soup

By Martha Rose Shulman

Published June 17, 2012

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
45 minutes
Rating
4(442)
Comments
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In the late spring and early summer we are surrounded by great big bunches of chard with wide stems and lush leaves, tender leeks, the last of the fava beans, first of the green beans and the first of the summer squash, still small and delicate. In not a lot of time, you can do what the French do: make soup. Rice will bulk up the soup. Though a starchy medium-grain rice like Arborio works, this recipe uses white basmati, which swells to four times its original size when cooked. You could try using brown basmati rice, but the color of the soup will be duller. If you’re looking for an easy way to reduce your calorie intake, these soups will help. They’re filling and light, and make great low-calorie meals. This is a simple and comforting soup that is especially delicious in the spring, when Swiss chard is at its sweetest and most tender.

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Ingredients

Yield:4 to 6 servings

  • 2 pounds Swiss chard (2 generous bunches)

  • 1 tablespoon extra virgin olive oil

  • 1 medium onion, chopped

  • 2 stalks celery, finely diced

  • Salt to taste

  • 4 garlic cloves, minced

  • 2 quarts chicken stock, vegetable stock or water

  • A bouquet garni made with a bay leaf and a couple of sprigs each parsley and thyme

  • ½ cup basmati rice

  • Freshly ground pepper

  • Freshly squeezed lemon juice (optional)

  • Freshly grated Parmesan for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

35 grams carbs; 10 milligrams cholesterol; 244 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 4 grams fiber; 1261 milligrams sodium; 13 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Trim the bottoms of the chard stems. If the stems are thin and fibrous, separate the leaves and discard the stems. If they are wide, separate the leaves and cut the stems into ¼-inch dice. Set aside with the celery and onion. Wash the leaves in 2 changes of water and chop medium-fine.

  2. Step 2

    Heat the olive oil in a large, heavy soup pot and add the onion, celery and chard stalks. Cook, stirring often, until the vegetables begin to soften, about 3 minutes, and add a generous pinch of salt. Continue to cook, stirring often, until the vegetables are tender, another 3 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the stock or water, bouquet garni and rice. Bring to a boil, add salt to taste, reduce the heat, cover and simmer 10 minutes.

  3. Step 3

    Stir the chard into the soup, cover and simmer another 10 minutes. Add freshly ground pepper, taste and adjust the salt. Serve with fresh lemon wedges for people to squeeze into their servings if desired and Parmesan for sprinkling.

Tip

  • Advance preparation: This can be made through Step 2 a day or two ahead. It can be frozen. The rice will absorb liquid as it sits, so you may want to add more when you reheat.

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Ratings

4 out of 5
442 user ratings
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Comments

Terri

I was impressed by the somewhat unexpected depth of flavor of this soup. The flavor is rich for a recipe that contains so few ingredients. I followed the recipe exactly. I did use jasmine rice, because it was the only thing I had on hand. Next time I make it, I'll probably add some beans or lentils.

Bernice Glenn

For a more filling version, Portuguese style, for this tasty soup, saute sausage slices in the soup pot before adding the rest of the ingredients.

Audrey

For a variation, I add a mixture of fresh parsley, dill, and mint to this soup instead of the thyme. It gives it a fresh, bright character. Perfect for spring.

Taryn

Delicious! Added finely chopped carrots and also chickpeas. As others have noted, flavor is surprisingly rich. Nice light summer soup to deal with a lot of chard on hand (without the typical weird mouth feel of chard!)

Carmel Crock, Boise

Fall Chard flavors are rich and the fresh garlic, thyme and fresh lemon really makes this incredible.. I used Better than Boullion chicken in place of chicken broth.. it's roasted chicken flavor really added depth. I'm using this soup as a base for my vegetable soup that I'm going to can this Fall.

Laura G.

I thought this was lovely--similar to Marcella Hazan's Spinach or Escarole Soup wtih Rice, Variation with Olive Oil and Garlic (although that's more streamlined). I used a mix of broths from my freezer, along with a small parm rind; only half the chard, and chopped the leaves very fine; added a chopped tomato that needed to be eaten. For flavor, I think it's essential to salt well and finish with black pepper and generous lemon.

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