Time to tackle the spawning bundle of chard in the fridge.
Chopping, washing, chopping, washing, chopping, washing. Soup.I started cooking some lentils in water and chicken stock with thyme, fresh oregano and salt. As the lentils simmered toward tenderness I started some olive oil in a pan and sautéed diced carrots, celery, onions, and garlic until almost soft. I added in the chard and a good sized bunch of chopped green onions. When the chard had just wilted I added the contents of the sauté pan to the lentils, gave everything a good stir and let it simmer for 15 minutes more. added a splash of hot sauce and a dash of balsamic vinegar just before ladling James' soup into a bowl topped with a dollop of fresh goat cheese.
Summer soup for a cool July night.
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