Easy Recipe: Tasty Chard & Potato Creamy Soup

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Before you jump to Chard & Potato Creamy Soup recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Be sensible when you do your food shopping. When you make informed and wise purchases at the grocery store, your meals will get much healthier immediately. At the conclusion of your day do you really want to deal with crowded grocery stores and long waits in the drive through line? You want to go home and make a little something from your kitchen. Fill your pantry shelves with nutritious foods. This way—even if you decide on something a little greasy or not as good for you as it could be, you’re still picking foods that are better for you than you would get at the local diner or fast food drive through window.

There are all sorts of things that you can do to get healthy. Intensive gym visits and directly defined diets are not always the solution. It is the little things you choose on a daily basis that really help you with weight loss and getting healthy. Make smart choices every day is a great start. Getting as much physical exercise as you possibly can is another factor. Don’t ignore that health isn’t only about how much you weigh. You want your body to be powerful too.

We hope you got benefit from reading it, now let’s go back to chard & potato creamy soup recipe. You can cook chard & potato creamy soup using 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Chard & Potato Creamy Soup:

1. Take of chicken broth.
2. Take of chard.
3. Provide of potato, cubed.
4. Use of carrot, cubed.
5. Prepare of poblano chile pepper.
6. You need of green tomato.
7. Take of onion, chopped.
8. You need of heavy cream (crema media).
9. Take of oil (vegetable, olive, soy, whatever).

Steps to make Chard & Potato Creamy Soup:

1. In a soup pot, cook onion, potato, and carrot in oil on medium heat.
2. In another pan, heat the poblano chile and green tomato on medium-high heat, flipping them every few minutes until their skins char and pucker. Peel them carefully (so as not to burn yourself) to an extent possible.
3. In the meantime, once the onion, carrot, and potato have cooked, add chicken broth to the pot. Bring it to a boil..
4. Add the peeled, seeded chile and the peeled green tomato to the pot. After 15 minutes or so, add the coarsely chopped chard to the pot..
5. Once all has cooked thoroughly, blend the soup using a hand blender or with a normal blender..
6. Add a dollop of cream to taste and for color (and garnish!).
7. Provecho! Words of caution: I didn't find salt to be very necessary in this soup. It has so much flavor as it is, so season with caution. The green tomato adds a lot of acidity, so use good judgment in the size of your tomato. If it's too big, your resulting soup may be on the sour side. Make sure your soup is not boiling when you add the cream! Keep it heated on a low flame or else your cream won't become one with the soup, and it'll look like your soup has pond scum floating on top..

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