Swiss Chard Soup
calories: medium
category: soup
cost: medium
difficulty: medium
preparation time: 70
Ingredients
Swiss chard 600 gr.
Rice 200 gr.
Lard 50 gr.
Celery 1 stalk with leaves
Onion 1
Garlic 1 clove
Pecorino cheese 2 spoonfuls
Extra-virgin olive oil 4 spoonfuls
Salt to taste
Pepper to taste
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Wine Tips
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Rice 200 gr.
Lard 50 gr.
Celery 1 stalk with leaves
Onion 1
Garlic 1 clove
Pecorino cheese 2 spoonfuls
Extra-virgin olive oil 4 spoonfuls
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Clean and wash the chards and then cut them into small pieces.
Dice the lard, the celery stalk and leaves, the clove of garlic and the onion. Brown them in the oil in a pot. Then add the chards and when they have become tasty, add one and a half litres of water.
Let the soup cook on a medium heat for about 30 minutes and then add the rice.
When the rice is ready, sprinkle the soup with the grated pecorino cheese and serve hot. The Chef's tips Etna Bianco is an 11 to 12° delicate dry fresh white wine with a delicate perfume to be served at 8 to 10°. Curiosity This soup is a very simple but tasty dish. The pecorino cheese (a seasoned goat's milk cheese) is much used all over Southern Italy to add taste to their dishes.
Dice the lard, the celery stalk and leaves, the clove of garlic and the onion. Brown them in the oil in a pot. Then add the chards and when they have become tasty, add one and a half litres of water.
Let the soup cook on a medium heat for about 30 minutes and then add the rice.
When the rice is ready, sprinkle the soup with the grated pecorino cheese and serve hot.
