As soon as my sweet tooth took over last month, my conscience immediately started dreaming up some lean menus for January 2011. Returning to the Santa Monica Canyon steps, telepathy has restored my dieting power (I know I’m not the only one who chowed down chocolates and gingerbread cookies). Once more, healthy and tasty soups are high on my recipe list. For this one, all you have to do is cut up a fresh carrot, a yam and some chard. Sit down, enjoy your home cooked meal and get right back on track!
Prep time: 20 to 25 minutes
Serves: 4 to 6
3 quarts (12 cups) vegetarian or chicken broth
1 medium carrot, peeled and cut into 1/4-inch thick slices
1 medium yam, peeled and cut into 1/2-inch pieces
1 bunch fresh chard (green, red or Rainbow variety), coarsely chopped
Salt and ground black pepper, to taste
1. In a 5 or 6-quart saucepot, bring the broth to a boil.
2. Add the carrot and yam pieces and cook on medium-high heat for 3 minutes.
3. Stir in the chard; cook for an additional 2 to 3 minutes. Add salt and pepper, to taste.
4. Serve as a chunky, leafy soup.
5. Alternatively, cool soup to warm and purée in batches. Return to pot and heat through.
Serve immediately with cheese toasts, bagel toasts or bread.
Wine pairing: Chilled Chardonnay or Pinot Grigio (white).
Text and Photographs ©2011 Nancy DeLucia Real