Swiss Chard Soup

A homestyle soup of Swiss chard and rice, made silky with a yogurt liaison and finished with a drizzle of mint and chili oil; served hot.

Ingredients

• 500 g Swiss chard
• 100 g onion
• 30 g (2 tbsp) olive oil
• 20 g (1 tbsp) tomato paste
• 50 g (¼ cup) white rice
• 1300 g (5½ cups) water
• 150 g whole-milk yogurt
• 15 g (2 tbsp) all-purpose flour
• 2 g (2 tsp) dried mint
• 2 g (1 tsp) red pepper flakes
• 9 g (1½ tsp) salt

Instructions

1. 1

   Wash and finely chop the chard, dice the onion, and rinse and drain the rice.

2. 2

   Heat two-thirds of the olive oil in a pot and cook the onion over medium heat for 5 minutes. Add the tomato paste and stir for 1 minute.

3. 3

   Add the chard and let it wilt for 3-4 minutes. Add the rice and water, bring to a boil, then simmer over low heat for 20 minutes until the rice is tender.

4. 4

   Whisk the yogurt and flour in a bowl until smooth, then temper it by whisking in 2 ladles of hot soup, a little at a time.

5. 5

   Pour the yogurt mixture into the soup while stirring constantly, add the salt and simmer gently for 5 minutes.

6. 6

   Heat the remaining olive oil in a small pan, sizzle the mint and pepper flakes for 10 seconds and drizzle over the soup. Serve hot.

Nutrition

Per serving